Welcome to the Coffee news page where we bring you the latest updates on the coffee industry. We cover everything from production practices to sustainable sourcing and coffee brewing methods. Stay informed with our regular updates and join us in shaping the future of coffee.
In 2025 a single 20-kilogram lot of washed Geisha from one farm in Panama sold at auction for $30,204 per kilogram. That is not a typo, and it is not normal coffee. It is the sharp end of a truth most origin guides dodge: the world’s best Arabica is not
Open a bag of Liberica next to a bag of Arabica, and you can tell them apart with your eyes closed. The beans are almost twice the size, hooked at one end, and the smell coming off the lot is jackfruit and woodsmoke, not the clean fruit and sugar you
Thermal shock coffee processing is a controlled fermentation technique that alternates hot and cold water baths on the coffee cherry to lock aromatic compounds into the bean before drying. The method was developed at Finca El Paraíso in Colombia’s Cauca department and has since spread to a small number of
Toraja Sapan built its reputation on one thing: heavy, earthy body. That reputation is only half the story, and the half that gets left out is the part worth buying for. Arabica Toraja Sapan is a high-grown Sulawesi coffee from the slopes of Mount Sesean, above the village of Sapan
Robusta Temanggung is robusta grown on the volcanic slopes between Mount Sindoro and Mount Sumbing in Central Java, usually at 800 to 1,200 meters, harvested May to September, and often natural-processed then dry-hulled. It gives a heavy body, low acidity, and a dark-chocolate base built for espresso. What separates a
Enzymatic Kopi Luwak is civet coffee produced without a civet. Indonesian producer Rani Mayasari, working with Prof. Erliza Noor at IPB University in Bogor, ferments coffee using bacteria originally isolated from the Asian palm civet’s digestive tract, cultured in a laboratory and applied directly to the cherry. No animal is
