Why does brewed coffee never tastes like freshly ground coffee smells?
Why does freshly ground coffee smell different from how it tastes in the cup? In this article, we explore the science...
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Historias queinspirany conectan
Exploramos el mundo del café de especialidad desde el origen hasta tu taza. Cultura, recetas, consejos y relatos que celebran lo que nos une.
Rethinking the “third species”: Coffea Liberica and its place in specialty coffee
Could Coffea liberica become specialty coffee’s next big conversation? We explore why this historically overlooked species is re-emerging through its unique sweetness,...
Can Colombia afford to stay Arabica-only?
For over a century, Colombia’s coffee identity has been built on Coffea arabica and a protected Denomination of Origin requiring 100% arabica...
Coffee cherry color: genetic, biochemical foundations and technical reading at farm level
A technical yet accessible guide on coffee cherry color in Coffea arabica. Learn why some varieties ripen red, yellow, or pink, and...
Variation in the Number of Beans per Coffee Cherry: Botanical Bases and Estimates for Coffea arabica in Colombia
The coffee cherry is biologically structured to develop two beans, yet natural variation occurs in Coffea arabica, including peaberries (single-bean cherries) and,...
Rethinking green coffee grading: From what we see to what we taste
La investigación reciente está redefiniendo lo que llamamos “defecto” en el café verde. No todas las marcas visuales afectan la taza: algunas...