Specialty Coffee Beans
Latest articles, industry insights and brewing guides
What Makes Jamaican Blue Mountain Coffee So Special?
Learn why real Blue Mountain coffee is rare, expensive, and prized for its balanced flavor — and how to spot the fakes.
Roasted 19-Mesh Indonesian Mandheling Coffee
Roasting 19-mesh Sumatra Mandheling produces a cleaner, slightly sweet-sour cup with herbal depth and solid body. Learn what sets it apart.
Oven-Roasting Panamanian Coffee: A Step-by-Step Report
An experienced home roaster shares their exact oven roast profile for Panamanian beans, including temperatures, times, and lessons learned.
Is Jamaican Blue Mountain Coffee Really the Best?
Learn why Jamaican Blue Mountain is famed as premium coffee, its true scarcity, flavor profile, and what makes it so expensive.
How Long to Roast Mandheling Coffee Beans
Mandheling beans often roast unevenly and risk scorching early—here’s how long to roast them, plus key tips for evenness and avoiding burnt flavors.
ICE Arabica Coffee Futures Rise Over 1% on July 3
Arabica coffee futures climbed over 1% on July 3 due to fears Brazil’s drought may hit yields harder than expected.
Natural Process Yirgacheffe: A Rare Ethiopian Gem
Discover the balanced complexity of natural process Yirgacheffe, combining floral brightness with rich body—rare in global markets.
What Is Yunnan’s 'Lanshan' Coffee and How Does It Compare to Blue Mountain?
Yunnan coffee is often compared to Jamaica’s Blue Mountain, thanks to shared Typica heritage—but does it really measure up? Here’s what sets them apart.
What Is Mandheling Coffee from Gayo, Indonesia?
Learn what makes Mandheling coffee from Indonesia’s Gayo Highlands distinct, with its earthy, woody profile and why it’s prized by dark roast fans.
What Is PWN Golden Mandheling Coffee?
Learn the true story behind PWN Golden Mandheling coffee, why it's rare, and how its unique processing creates a cleaner, sweeter Mandheling cup.
Yirgacheffe vs Harrar: Two Ethiopian Coffee Classics
Explore the bold differences between Yirgacheffe and Harrar coffees—from bright floral citrus to deep fruit complexity—both from Ethiopia’s famed highlands.
Yes, Yunnan Grows Both Coffee and Cocoa
Yunnan grows high-quality coffee and cocoa thanks to its ideal elevation, climate, and fertile soils. Discover the region’s specialty coffee history and flavor profile.
How Freshness Changes Yirgacheffe Coffee Flavor
Four Ethiopia Yirgacheffe G2 washed coffees showed huge flavor differences — all due to roast freshness, not process or origin.
Casa Ruiz Classic Blend from Boquete, Panama
Learn about the Casa Ruiz Classic Blend, a washed coffee from Panama’s Boquete region, featuring Typica, Caturra, and Bourbon varieties.
PWN Golden Mandheling vs Top Sulawesi Tonaga Coffee
A detailed comparison between PWN Golden Mandheling and premium Sulawesi Tonaga, revealing how their processing and profiles differ despite similar appearances.
Jamaica Blue Mountain Mavis Bank Peaberry Beans
Learn why Mavis Bank Peaberry beans make up just 2% of Jamaica Blue Mountain’s crop, and how their rare round shape impacts flavor.
What Is Aged Mandheling Coffee Bean?
Learn what makes aged Mandheling coffee beans unique, where they come from, and why some specialty coffee drinkers seek them out.
Washed Mandheling Gayo Mountain Grade 1 Coffee Beans
A look at 2010-vintage Grade 1 washed Mandheling from Gayo Mountain, Indonesia — rare, fresh, and visually striking.
Rasuna Varietal: Indonesia’s New Mandheling Coffee
Explore the Rasuna coffee variety from Sumatra, a Typica-Catimor hybrid with rich chocolate notes and low acidity, grown uniquely in Indonesia.
Sumatra Lintong Rasuna: A Refined Mandheling Coffee
This Sumatra Lintong Rasuna coffee offers a clean, bright cup with floral and spice notes—far from typical earthy Mandheling profiles.