The Roastery
Origins
Ethiopia: Where Coffee Began
Kenya: Bright, Juicy and Carefully Graded
Colombia: Balanced, Sweet and Harvested Almost Year-Round
Brazil: The Chocolate-and-Nuts Backbone of Coffee
Central America: Six Countries, One Mountain Spine
Indonesia: Earthy, Full-Bodied and Wet-Hulled
Varieties
Arabica vs Robusta: The Two Coffees You Actually Drink
Typica: The Coffee Variety Behind Most of the Others
Bourbon: The Sweet Coffee From a Small Island
Caturra: The Little Tree That Changed Latin American Coffee
SL28 and SL34: The Varieties Behind Kenya's Famous Cup
Gesha (Geisha): Why One Coffee Costs So Much
Processing & Roasting
Coffee Processing Explained: Washed, Natural, Honey and Wet-Hulled
Anaerobic and Experimental Coffees: What the Labels Mean
Decaf Coffee: How It's Made and How to Buy a Good Bag
How Coffee Roasting Works
Light Roast Coffee: Bright, Fruity and Easy to Get Wrong
Medium Roast Coffee: The Sweet, Balanced Middle
Dark Roast Coffee: Bold, Smoky and Low in Acid