The Brew Blog

Coffees grown at higher elevations consistently produce denser beans, more complex flavor profiles, and higher cupping scores than coffees from the same origin grown lower down.

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.

Colombia is the most famous coffee origin in the world. It's also the most misunderstood. "Colombian coffee" covers an enormous range.

Ethiopia is where coffee comes from. Not in the soft sense — in the literal one. Coffea arabica is native to the highlands of southwestern Ethiopia.

"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.