Capilla del Rosario

Specialty coffee is evolving with increasingly innovative processes, yet the language used to describe them hasn’t kept pace.
Terms like honey, anaerobic, or carbonic maceration are often used ambiguously, creating confusion across the entire value chain.
This article proposes a clearer, science-based framework to communicate processing methods with accuracy, fostering transparency and innovation.

We explore how origin roasting transforms access to sensory knowledge in coffee, empowers producers, and redefines commercial relationships along the supply chain.
A deep reflection on flavor, technology, and radical transparency.
Article by Simón Tamayo – Capilla del Rosario.

Each cup of pour-over coffee hides a complex physical system: water becomes a dynamic fluid, coffee grounds act as a granular medium, and your brew is shaped by turbulence, pouring height, and mixing patterns.
This article dives into a recent study that used lab tools to model the pour, revealing how physics can upgrade your technique and unlock more flavor from every gram.

A nerdy, rigorous perspective for those who want to understand coffee beyond intuition.