A look at coffee cultivation in Mexico: from its history and growing regions to modern methods in Veracruz. Learn how careful processing and resistant varieties make specialty coffee possible today.
Coffee processing is far more than a necessary step after harvesting. It defines the sensory profile of the bean, modulates sweetness, acidity and body, and deliberately opens up possibilities for experimentation.
Our Chelchele cherries from Yirgacheffe grow at an altitude of 1,800–1,920 m in the Gedeb area, on deep, red clay soils, supplied with pure spring water and plenty of rain – ideal conditions for the traditional heirloom varieties.
How can fresh coffee be available year-round, even though a coffee plant needs a year to ripen? The answer lies in global harvest cycles. We show how harvest times stretch around the globe from Brazil to Colombia to Kenya, and what fly crops have to do with it.
Did you know that the colorful stripes that adorn our coffee packages also have a meaning? They represent the coffee regions along the so-called Coffee Belt.
Caffeine is arguably the world's most well-known psychoactive substance. Millions of people start their day with a cup of coffee or tea to stay alert and focused. But what exactly is caffeine? How is it produced in plants, and what chemical processes occur in the body when we consume it?