Journal
Finca Milán, Peñas Blancas, and the art of designed processing Over the last decade a quieter revolution has been unfolding in Colombia: producers and processors are deliberately designing flavours through controlled, experimental post-harvest methods including cultured ferments, nitrogen-purged bioreactors and...
Continue reading
Recently, matcha has grown in popularity, moving from a niche drink in Japanese tea ceremonies to a staple in cafés, wellness routines, and home kitchens. But, coffee consumption isn’t slowing down and it’s still the go-to wake-up drink for many...
Continue reading
Few countries are as intertwined with coffee as Ethiopia. Unlike other origins, Ethiopia is not just a producer, it is coffee’s birthplace. Its forests hold the genetic reservoir of Coffea Arabica, its people have cherished coffee for centuries, and its...
Continue reading
For many of us, coffee is more than a drink, it’s part of the rhythm of life. The first cup in the morning sets the tone for the day, and the afternoon brew helps keep us focused. But finding fresh,...
Continue reading
For years, single-origin coffee has mostly been used for filter brewing methods, such as pour-over, AeroPress, and batch brewing. The general consensus is that these brewing methods are best at highlighting the delicate nuances, origin, and complexity of the coffee’s...
Continue reading
