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July 2026
Our next release is a Kenyan orange co-ferment from Lot 20, made with orange, koji culture and a wild mould discovered by chance. Here is who made it, how, and why it tastes so different from a classic washed Kenyan.
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July 2026
Co-fermented coffee is not the same as flavoured coffee. Learn how co-fermentation works, why it can be divisive, and why transparency matters.
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June 2026
A plain guide to how coffee is processed, from washed and natural to honey and anaerobic, what each method does to the cup, and...
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June 2026
Passion fruit, caramel and cream from a country better known for clean washed Bourbons. An anaerobic Red Bourbon from Migoti Coffee Company in the...
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June 2026
Altitude is one of the most talked about factors in specialty coffee, but what does it actually do? Discover how elevation influences flavour, bean...
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May 2026
Most Indonesian coffees from Sumatra share the same earthy, herbal, full-bodied style. So when a Gayo Highlands cooperative produces a clean, fruit-forward natural with...
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April 2026
Learn how to make better coffee at home with simple tips on grind size, brewing methods, water temperature and storage. From AeroPress to espresso,...
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April 2026
The best coffee for milk drinks is a medium to dark roast with strong chocolate, caramel and nutty flavours. When milk is added, it...
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April 2026
If you have ever stood in front of a wall of coffee bags wondering where on earth to start, you are not alone. Choosing...
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