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Coffee Origins and Varieties

Coffee’s journey began in Ethiopia, spreading across the globe to become one of the world’s most beloved beverages. The two main species, Arabica and Robusta, offer distinct flavor profiles and growing characteristics, shaping the diverse world of coffee we enjoy today.

Coffee Regions

From Ethiopia’s highlands to Colombia’s slopes, coffee thrives in specific geographical areas known as the “Bean Belt.” Each region imparts unique flavors to its beans, influenced by factors like altitude, soil composition, and climate, creating a rich tapestry of tastes for coffee enthusiasts to explore.

Coffee Plant and Harvesting

The coffee plant, a subtropical evergreen shrub, produces cherries containing the prized coffee beans. Harvesting these cherries is a meticulous process, often done by hand, with timing crucial to ensure optimal flavor and quality in the final cup.

Coffee Processing Methods

After harvesting, coffee cherries undergo processing to extract and prepare the beans, with methods including washed, natural, and honey processing. Each technique significantly influences the coffee’s final flavor profile, adding another layer of complexity to the art of coffee production.

Coffee Roasting Process

Roasting transforms raw, green coffee beans into the aromatic brown beans we know, developing their flavor, aroma, and color. The degree of roast, from light to dark, dramatically affects the coffee’s taste, allowing for a spectrum of flavors to suit every palate.