specialty coffee
know-your-coffee-green-beans-anaerobic-fermentation
Uncover the science and flavor of anaerobic fermented green coffee beans. Learn about the sealed-tank process, the resulting unique winey, tropical fruit, and spice notes, and why this method is pushing the boundaries of specialty coffee.
Panama-geisha-gesha-coffee:Dive into the world of Panama Geisha (Gesha) coffee
Panama Geisha, often called the "Champagne of Coffee," is the world's most sought-after and highest-priced specialty varietal. Cultivated primarily in the high-altitude, volcanic soil of Panama's Boquete region, it is celebrated for its exquisite, tea-like body and a vibrant flavor of jasmine, bergamot, and stone fruit.
Know-your-coffee-green-beans-peaberries
Explore the natural mutation that creates Peaberry coffee. This guide covers the science behind the single-seed cherry, the concentrated flavor, the meticulous hand-sorting process, and how to roast these rare, dense beans for a superior, balanced cup.
Caffè Amouri: cozy energy and a focus on thoughtful brewing
Stopped by Caffè Amouri for a Brazil natural-process drip: cocoa and roasted nuts, silky body, gentle berry sweetness. Cozy vibe, friendly crew, photos inside.
Roast Radar: Your Weekly Coffee & Roasting Industry Update (August 22, 2025)
This week in coffee brought major shifts—from Starbucks cutting back production and revamping its menu, to global arabica prices spiking due to US tariffs, and a spotlight on contamination risks in organic coffee. Here’s your latest industry brew.
Discovering Little Goat Coffee Roasting in Delaware
On my trip to Delaware, I stopped by Little Goat Coffee Roasting and was amazed to see a line stretching out the door, while a big brand café on the corner sat completely empty. After seven years in the community, Little Goat has built a loyal following that proves coffee is about more than convenience—it’s about craft, community, and connection.
My Cupping & Palate Development Adventure in Washington, D.C.
I recently attended Counter Culture Coffee’s Palate Development Workshop in Washington, D.C., where instructor Mike guided us through cupping, tasting exercises, and even a jelly bean experiment that showed how smell and taste work together. It was an eye-opening journey into fragrance, flavor, body, and aftertaste that left me appreciating coffee in a whole new way
Know Your Beans: Rwanda Nyamasheke – A Sweet, Citrus-Kissed African Gem
Discover Rwanda Nyamasheke: a juicy, floral washed Bourbon with lemon, honey, and black tea notes. Perfect for light roast lovers and specialty coffee fans
Know Your Beans: Yemen Mocha – Ancient, Wild & Wonderfully Complex
Explore Yemen Mocha: one of the oldest, most unique coffees in the world. Learn how to roast and brew it for its wild fruit, spice, and chocolatey richness.
Know Your Beans: Sumatra Mandheling – Earthy, Bold & Mysterious
Discover how to roast and brew Sumatra Mandheling coffee. Explore its earthy flavors, heavy body, and unique wet-hulled process in this beginner-friendly guide.
