The Brew Blog

The Guji Zone in Ethiopia produces some of the most intensely-flavored natural-processed coffees in the specialty world. Here's the region's full story.

Panama produces a fraction of the world's coffee but commands its highest auction prices. Here's why — and what Geisha actually tastes like.

Indonesian coffee is specialty's most distinctive category — wet-hulled, earthy, low-acid, full-bodied. Here's why Sumatra is its own coffee universe.

Arabica vs Robusta is the first varietal distinction that matters in coffee. Here's what actually separates them — genetics, growing, flavor, and why specialty is Arabica.

Geisha is the coffee varietal that broke cupping records and set new ceilings for specialty coffee prices. Here's the full story of jasmine, bergamot, and Panama.

Sidra is the mysterious Ecuadorian varietal whose genetic origin is debated but whose competition results aren't. Vivid tropical fruit, wine-like complexity, distinctive cup.