Learn
A free, plain-language reference for anyone who drinks, makes, or grows coffee.
Regions
Where the coffee is grown, and how terroir shapes flavor.
Brazil
The world's largest producer. Chocolate, nut, and low-acid — the espresso base of the industry.
Colombia
Versatile, balanced coffees from many micro-regions. Often the gateway into specialty.
Costa Rica
Pioneered honey processing. Expect clean, bright, and honey-sweet cups.
Ethiopia
The birthplace of coffee. Expect bright florals, citrus, and stone fruit, especially from Yirgacheffe and Sidamo.
Guatemala
Volcanic soils, eight distinct regions. Expect cocoa, brown sugar, and bright citrus.
Indonesia
Earth, spice, and dark chocolate. Wet-hulled process gives Sumatra its signature body.
Kenya
Punchy, juicy, blackcurrant-driven coffees. Kenyan AA is famous for a reason.
Panama
Tiny in volume, huge in reputation. Home of the record-breaking Gesha variety.
Yemen
The other birthplace of coffee cultivation. Wild, fermented, intensely fruity.
Processing
What happens to the bean between harvest and dry storage.
Anaerobic
Fermented in sealed tanks without oxygen. Produces wildly expressive, sometimes polarizing flavors.
Honey
Some fruit stays on during drying. The middle ground between washed and natural.
Natural
The whole cherry dries around the bean. Fruit-forward, intense, sometimes funky.
Washed
Clean and bright. The fruit is removed before drying. Lets terroir speak clearly.
Wet-Hulled
Sumatra's signature. The parchment is removed while the bean is still wet. Earthy, full-bodied.
Roasting
How heat transforms the bean and changes what you taste.
Dark Roast
Well past second crack. Smoky, charred, almost no origin character. An acquired taste.
Light Roast
Preserves terroir. Bright, floral, complex. What we believe shows coffee at its most expressive.
Medium-Dark Roast
Past second crack. Bittersweet chocolate, low acidity. The espresso workhorse.
Medium-Light Roast
Slightly past first crack. A balanced cup that keeps origin character with a touch more body.
Medium Roast
The American classic. Balanced, sweet, slightly less origin character than lighter roasts.
Growing
Best practices for producing coffee in a way that lasts.
Climate Resilience
Coffee is uniquely vulnerable to climate change. Varietal diversity and altitude are the only hedges.
Labor Practices
Coffee is hand-picked by millions of people. Fair wages and safe conditions are non-negotiable.
Shade-Grown
Coffee under a canopy of native trees. Better for soil, birds, and slowly ripening cherries.
Soil Health
Living soil makes living coffee. Compost, cover crops, and minimal chemicals.
Water Use
Washed processing uses a lot of water. Mechanical demucilaging and eco-pulpers reduce it.