Origins
What Is Ethiopian Coffee?
The region on an Ethiopian label is a trading habit that outlived its system. Four specifications decide the cup instead, and a good listing publishes all of them.
Learn
Notes from the roastery: what we buy, how we roast it, and what we have learned building coffee programs on the Gulf Coast.
Tagged “processing” · see all of Learn
Origins
What Is Kenyan Coffee?
Kenya's grading letters measure the bean, not the cup. Here is how the country description holds up against one bag we actually bought, published notes and all.
Origins
What Is Brazilian Coffee?
Brazil grows more coffee than anyone else, which is why the word on the bag spans a wider range of quality than any other origin. Two reputations, both honestly report...
Origins
What Is Peruvian Coffee?
Peru is planted to older trees than almost anywhere else, and that single fact runs through everything: the yields, the rust, the organic certification, and the price ...
Origins
What Is El Salvador Coffee?
El Salvador built its name on washed Bourbon. What the country plants and dries now has moved further than the guides describing it, and our own lot is the proof.
Taste
What Is Low Acid Coffee?
Low acid coffee describes how a cup tastes, not a lower pH. Measured brewed coffee lands between pH 4.85 and 5.13, so here is what actually moves acidity.
Origins
What Is Colombian Coffee?
Colombian coffee is arabica grown across roughly twenty departments on three Andean ranges. What Supremo and Excelso actually mean, how the cup shifts by region, and w...
Origins
Ethiopia Birbirsa Coffee: Bright, Fruity Light Roast Guide
Ethiopia Birbirsa is a natural process light roast grown near 2100 meters: granola, mango, orange. Brew it on a V60 or Chemex at 1:15 to 1:16.
Origins
Ethiopia Gerba Dogo: Guji Coffee Guide and Brewing Tips
Ethiopia Gerba Dogo comes from smallholders in the Guji zone: floral, stone fruit, clean finish. Brew it on a V60 or Chemex in about three minutes.
Roasting
The Complete Guide to Coffee Roasting: Learn, Practice, and Perfect
Drying, Maillard browning, first crack around 196 to 205C, development, then cooling. The roast stages, temperature ranges and equipment explained.
Origins
Ethiopia Yabitu Koba: Heirloom Coffee with Peachy Notes
Ethiopia Yabitu Koba is a natural process heirloom lot from a smallholder collective: cooked peach, apricot, dates. Brew at 1:15 to keep the fruit.
Origins
Kenya Nyeri Kamoini: Bright Kenyan Coffee with Peach Notes
Nyeri Kamoini is a washed Kenyan from SL-28, SL-34 and Ruiru 11 smallholders. Peach and apricot, with 20 g to 300 ml as a starting pour over recipe.
