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...
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.
Crafting clearer language for specialty coffee processing
Specialty coffee is evolving with increasingly innovative processes, yet the language used to describe them hasn’t kept pace.Terms like honey, anaerobic, or...
The Power to Taste: Why Roasting at Origin Changes Everything
We explore how origin roasting transforms access to sensory knowledge in coffee, empowers producers, and redefines commercial relationships along the supply chain.A...
Your dripper is a physics experiment in disguise
Each cup of pour-over coffee hides a complex physical system: water becomes a dynamic fluid, coffee grounds act as a granular medium,...
Bitter truths: The science and perception of bitterness in coffee
Bitterness is one of the most contested flavor notes in coffee. For some, it signals strength and depth. For others, it’s a...