The Brew Blog

Caturra is Central America's workhorse varietal — a dwarf Bourbon mutation that built modern specialty coffee. Here's its history, flavor, and where it thrives.

Catuai is Brazil's most-planted volume varietal — accessible, clean, reliable. Here's what it tastes like, where it grows, and why it matters to specialty coffee.

SL28 and SL34 are the varietals that define Kenyan coffee — blackcurrant acidity, wine-like body, intense complexity. Here's the full story behind both.

Maragogipe is the 'elephant bean' — a natural Typica mutation with beans twice the size of standard Arabica. Here's what it tastes like and why bean size doesn't predict cup quality.

Tabi is Colombia's under-explored disease-resistant varietal — Bourbon-style cups with rust resistance. Here's the breeding story and what it tastes like.

F1 hybrid coffee varietals — Centroamericano, Starmaya, Milenio — combine yield, disease resistance, and cup quality through modern breeding. Here's why they matter.