Kopi Luwak vs Ethiopian Yirgacheffe: Two Opposite Philosophies of What Makes Coffee Great
Yirgacheffe is grown at 2,200m and tastes like jasmine and lemon. Kopi luwak is processed inside an animal…
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The Best Birthday Gift for a Coffee Lover Who Already Owns All the Gear
When someone already has a Baratza grinder, a gooseneck kettle, and three brewing devices, the only meaningful gift…
Read ArticleHow to Host a Coffee Tasting Worth Remembering: Building an Evening Around Wild Kopi Luwak
The SCA cupping protocol specifies 8.25g per 150ml at 93°C. What it doesn't specify is a centerpiece —…
Read ArticleCoffee for People Who Hate Coffee: Why the Bitterness That Put You Off Isn’t in Wild Kopi Luwak
If coffee's bitterness has always kept you at a distance, there's a biochemical reason for that — and…
Read ArticleThe Graduation Gift for Someone About to Discover What Real Coffee Tastes Like
Four years of dining-hall drip coffee. Now here's what coffee actually tastes like. Wild kopi luwak from Java…
Read ArticleGayo Coffee: The Highland Arabica That Defines Sumatra’s Specialty Potential
Grown at 1,200–1,600m around Lake Laut Tawar in Central Aceh, Gayo coffee holds Indonesia’s first Geographic Indication —…
Read ArticleSt. Helena Coffee: Napoleon’s Island and the World’s Most Isolated Bean
Produced on a 122km² Atlantic island with an annual output under 25 tonnes, St. Helena coffee — reportedly…
Read ArticleWashed Coffee Processing: The Science Behind the Clean Cup
The washed process removes everything between a coffee bean and its terroir — here’s the microbiology of fermentation…
Read ArticleCup of Excellence: How the Competition That Defines the World’s Best Coffees Actually Works
In 1999, George Howell and the Brazilian Specialty Coffee Association ran the first Cup of Excellence competition in…
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