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.
Most Sumatra coffee tastes like Sumatra: heavy, earthy, low-acid, the taste of wet-hulling and humidity. Kerinci is the origin that argues with that. Kerinci coffee comes from Kerinci Regency in Jambi Province, on the western spine of Sumatra, and it splits into two crops worth knowing. The high-grown arabica from
Drive up from Medan toward Berastagi, and the coffee starts about where the vegetable fields stop. A lot of it is younger than you would guess, planted after Mount Sinabung buried the old farms in ash. Tanah Karo coffee is arabica grown in Karo Regency, in the North Sumatra highlands
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
