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.
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.
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.
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.
