The best water temperature for coffee isn’t what you think
Is 93°C really the perfect temperature for brewing coffee? Science shows that temperature influences extraction, but it doesn’t work alone. Grind size,...
Blog
Storieslearnings& reflections from our estate
We are passionate about sharing what we discover every day in specialty coffee farming. This space brings together our field experiences, applied research, and everything that fuels our commitment to coffee education.
Why toxicologists aren't losing sleep over coffee?
One of the occupational hazards of working in the coffee world is that many people start treating you like a barista, chemist,...
El café que no vuelve
El café ha aprendido a viajar por el mundo, pero ¿ha logrado volver a casa? Una reflexión sobre innovación, productores y el...
¿Por qué el café molido nunca sabe igual al café recién molido?
Why does freshly ground coffee smell different from how it tastes in the cup? In this article, we explore the science...
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,...
¿Puede Colombia permitirse seguir siendo solo de arábica?
For over a century, Colombia’s coffee identity has been built on Coffea arabica and a protected Denomination of Origin requiring 100% arabica...