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.
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
When a Japanese importer opens a bag of Indonesian green coffee, they are trusting a promise: that the beans inside are clean, safe, and legal to sell in one of the strictest food-safety markets in the world. The “ISOPROCARB certificate” is the piece of paper that turns that trust into
On the cupping table in front of me right now, there are five bowls from the same offer sample. The coffee scored well. Then we weighed out 300 grams of the same green, spread it on a black tray, and counted the defects. The tray told a slightly different story
Put a washed Yirgacheffe and a wet-hulled Gayo in the same cupping flight, and you will wonder how both are called arabica. That is the short version of Indonesia vs Ethiopia coffee: Ethiopia gives you florals, citrus, and tea-like clarity at 87 to 92 SCA points on its best washed
