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Coffee wars: what, where and how?

Why the Best Coffee on Earth Grows Near Volcanoes Part 2

In Part 1 of this article, we looked at the rich chemical composition of volcanic soil. In this second part, we’ll explore additional factors that make volcanic regions ideal for producing the world’s...

Aug 13, 2025 Our blog

Why the Best Coffee on Earth Grows Near Volcanoes Part 1

You’ve probably seen it on your specialty coffee packaging or read it online: “Grown in volcanic soil.” Glowing descriptions often claim that the best coffee in the world grows only in volcanic region...

Aug 9, 2025 Про нас

Why Japan’s Coffee Culture Is Considered Unique

In this article, we’ll explain to our readers why Japan is believed to have developed a unique coffee culture. The Origins of Coffee Culture in Japan The first coffee beans were brought to Japan by me...

Aug 6, 2025 Our blog

Why You Shouldn’t Drink Green Coffee — Even if It’s Specialty Grade

People who regularly drink coffee sometimes wonder: why must we always drink roasted coffee? Why not just grind and brew green coffee beans? Well, of course, you can do anything you like. But that doe...

Jul 29, 2025 Про нас

Percolator: geyser coffee maker vice versa

Our grandmothers and mothers probably know the word "percolator". But the next generations who were born after 1980 have not heard this word, most likely, never in their lives. What is a percolator? M...

Jul 23, 2025 Про нас

Specialty Robusta: Does It Exist, and What’s Its Future?

In the coffee world, Robusta is often seen as just an additive to Arabica — like a spice that enhances the flavor of a dish, but never the main ingredient. And that’s somewhat fair: ●Robusta is hardy ...

Jun 15, 2025 Про нас

Monsooned Malabar Coffee

Coffee — especially specialty-grade — undergoes numerous post-harvest processing methods that influence its flavor, aroma, and price. With hundreds of Arabica varieties worldwide, combined with region...

Jun 8, 2025 Про нас

Mazagran: an unusual name for a coffee that’s nearly 190 years old

If you drink coffee with added acidity to bring out its natural brightness or fruity tones, you’re essentially drinking Mazagran — a coffee born in Algeria in 1840, which is, at its core, coffee with ...

Jun 2, 2025 Про нас

Wush Wush: A Rare Coffee from Ethiopia

In this article, we turn our attention to Wush Wush, a rare wild variety of Coffea arabica grown in the Kaffa region of Ethiopia. Wush Wush is named after the Ethiopian village where it was discovered...

May 28, 2025 Our blog

Sidra: A Coffee Hybrid from Ecuador

The key to the sustainability of the coffee market lies in experimentation. It appears at every stage of the coffee cherry’s life cycle — from the seed in the soil to the drink in your cup. One major ...

May 25, 2025 Про нас

5 Outstanding coffee labels from around the world

This article is useful for those looking to expand their coffee geography and order beans from different corners of the globe — for themselves, or as gifts for friends, colleagues, or loved ones. We’v...

May 19, 2025 Про нас

The Chemical Composition of Coffee: What Our Favorite Daily Drink Is Made Of

In total, coffee contains over 600 chemical compounds, with robusta exceeding 600, and ordinary arabica boasting more than 900. High-quality specialty coffee can even contain over 1,000 different comp...

May 13, 2025 Про нас

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