Coffee knowledge

When browsing specialty coffee labels or chatting with your local barista, you’ve likely come across the terms “natural process” or “washed process.” These refer to ho...

Fermentation is a common step in food production. It uses microorganisms and their enzymes to trigger a chain of biochemical changes in raw ingredients—often changing ...

  If a coffee tastes bright and juicy, bursting with fruit, or layered with chocolate and nuts, that character doesn’t come only from origin, variety, roast, or brewi...

Coffee acidity is often misunderstood. It’s not simply about how sour a coffee tastes, nor is it the same as pH. In this guide, we explain where coffee acidity comes f...

Pacamara coffee stands out for its notably large beans, distinctive flavor expression, and consistent presence in Cup of Excellence competitions. Developed in El Salva...

Catuai is one of the most widely cultivated Arabica coffee varieties, known for its compact growth habit, stable yields, and balanced cup profile. Developed in Brazil ...