Arabica vs. Robusta - Quality vs. Quantity
If you’ve ever looked at a bag of coffee from a specialty coffee retailer, you may have encountered the word “arabica”. Some bags tout “100% Arabica” as a marker of quality of the beans inside. Bu...
Beneath the Process - Natural and Washed Coffees
Let’s talk about the two most common processes for removing the coffee seed from the fruit in which it grows. These processes have a direct relation to the flavor or “profile” of a given coffee. Th...
What purpose do tasting notes serve?
A common question we get in our cafes is, “Do your coffees get roasted or brewed with the foods listed on your 12oz bags?”. We don’t ever roast or brew our coffee with any other ingredients. There...
Are the coffees of Honduras different from those of El Salvador? You're right—totally agree! But why? Let's look at a well-known, beloved growing region from each: Marcala and Chalatenango. Both ha...
Contrarians rejoice: roasting does not affect a coffee’s caffeine content in any significant and predictable manner. Let’s dig deeper to understand why. Generally speaking, all coffee is caffeinate...
