In specialty coffee, we are almost always talking about Arabica and, within that species, about different varieties. They are not a guarantee of flavor, but they provide useful guidance.

Coffee or tea? Why not both! We'll show you why cascara (coffee cherry) is the underrated gem of coffee farms. Discover this fruity pick-me-up as a hot brew or an iced summer drink!

When you think of African coffee, Kenya or Ethiopia immediately come to mind: zesty citrus notes, floral aromas, vibrant acidity. Malawi, however, defies these expectations. The coffees from this small landlocked country surprise with a rich, complex, and sweet character.

The sweet spot is the goal of every extraction: maximum balance where sweetness prevails and bitterness has no chance. If your espresso still doesn't quite hit the mark despite precise scales, these three levers will help: grind size, ratio, and temperature.

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.

Coffee sensory analysis, cupping, and the analysis of basic flavors are key tools in coffee tasting and evaluation. They make it possible to consciously experience and understand the complex aromas of coffees like Kebado from Ethiopia.