News
aeropress
V60, Aeropress, Chemex, French press or moka: which method suits you?
Each brewing method brings out something different from the same bean. A practical comparison of the 5 most used methods — V60, Aeropress, Chemex, French press, and moka — with a learning curve and...
agua
Water for specialty coffee: why it changes your cup more than the bean
A cup of coffee is 98% water. The quality of the water affects extraction more than many other factors. We'll tell you about the SCA standard, what happens with hard/soft water, and solutions rangi...
cafes
Bourbon Flor de Jamaica Colombia: Pink Bourbon co-fermented with hibiscus
Colombian Pink Bourbon from Huila subjected to an anaerobic wash co-fermented with hibiscus flower. The result is a floral, acidic, and vibrant cup with a clear finish of pomegranate and red fruits.
bourbon
Bourbon Pola El Salvador: the classic honey from Las Brisas
Classic Bourbon from Finca Las Brisas (Pola's Coffee, Juayúa), processed in honey: the cherry is depulped but dried with the mucilage intact, which adds a deep sweetness and a rounder cup than trad...
anaerobico
Castillo Pola El Salvador: natural anaerobic from Carlos Pola
Bourbon Castillo grown at Finca Las Brisas (Juayúa, El Salvador) by Carlos Pola, subjected to a natural anaerobic fermentation of 8 days that amplifies its fruity intensity and panela sweetness.
bourbon
Bourbon Mora Silvestre Colombia: the star microlot of Sufí Kafé
Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Pitalito-Bruselas, Huila), with a washed co-fermentation process in two phases that extracts all the forest fruit character from which it ...
cafe
Washed, honey, natural, and anaerobic: how do coffee processing methods differ?
The process is what happens between the harvested cherry and the green bean ready for roasting. It changes the flavor more than the variety itself. We’ll explain the four main families and what not...
cafe especialidad
What is specialty coffee: the bean that has changed the way we drink coffee
Specialty coffee is coffee scored above 80 out of 100 according to the SCA, with complete traceability back to the producer. We explain what makes it different from commercial coffee and why you no...