The Brew Blog

You bought the bag that promised blueberry and jasmine, and it tasted like... coffee. Here's what's really going on with tasting notes — and how to actually find them.

"Single origin" is one of those phrases that has a narrow technical meaning and a wider colloquial one. Both are in active use, and they don't always line up.

The old triad of washed, natural, and honey processing has been joined by a new vocabulary: anaerobic, carbonic maceration, co-fermentation, thermal shock, lactic, yeast-inoculated.

Competition coffee is different. It's a specific, narrow, and verifiable claim: a coffee — or a roaster — that has been judged by a professional panel of judges.