New Articles
High altitude, diverse microclimates, and a coffee culture built over generations. Colombia isn’t just an origin — it’s a category of its own.
Storage, Condition, and What to Ask Your Importer
The most common method in specialty coffee — and why it matters more than you might think.
Does green coffee packaging actually affect cup quality? Short answer: yes. Here’s why it matters more than you might think.
You’ve seen the terms on bags, menus, and green coffee offerings. Single origin. Blend. Microlot. They get used a lot and sometimes interchangeably
Ethiopia is widely recognized as the birthplace of coffee, discovered by a goat herder named Kaldi during the 9th Century.
As we continue our series discussing processing methods, the next is carbonic maceration, a somewhat newer processing method that is gaining popularity.
Imagine securing incredible high quality specialty lots, shipping them, only to find upon arrival, after cupping, they are sitting a few points below your initial scores based on pre-shipment samples. This could likely be due to water activity being too high.
We recently had some Mountain Water Process Decaf land in New Zealand and we thought this would be a great opportunity to provide some information on the two types of Decaf that we currently have in our warehouses.
Ever heard of the Wet Hulled process? Also known as ‘Giling Basah,’ and translated from Bahasa as “wet grinding,’ is the primary and most common coffee processing method used in Sumatra, Indonesia.
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