¿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...
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Stories thatinspireand connect
We explore the world of specialty coffee from its origin to your cup. Culture, recipes, tips, and stories that celebrate what unites us.
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...
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
Recent research is redefining what we call a "defect" in green coffee. Not all visual marks affect the cup; some are natural...