All Categories
Coffee Knowledge Deep Dive
How Coffee Is Decaffeinated
Swiss Water, sugarcane EA, CO2, and solvent methods each remove caffeine differently. Here is how they work and what they do to flavor.
Read articleWhat Is Peaberry Coffee? The Rare Bean That's Taken the Coffee World by Storm
A peaberry is a single seed that grows alone inside the coffee cherry instead of the usual two. Here's what that means for flavor, why it costs more, and whether it's worth it.
Read articleWet-Hulled (Giling Basah) Coffee Processing: Indonesia's Distinctive Method
Wet-hulled processing is unique to Indonesia and produces the earthy, heavy, low-acid coffees the region is known for. Here's what makes it different.
Read articleWashed Coffee Processing: How It Works and What It Tastes Like
Washed processing is the most common method in specialty coffee. Here's exactly what happens at the mill and how it shapes the cup.
Read articleHoney Process Coffee: How It Works and What It Tastes Like
Honey processing sits between washed and natural and produces a distinctive sweetness and complexity all its own.
Read articleAnaerobic Coffee Processing: How It Works and What It Tastes Like
Anaerobic processing is the most experimental method in specialty coffee today and one of the most polarizing. Here's what's it is and how it works.
Read articleNatural Coffee Processing: How It Works and What It Tastes Like
Natural processing is the oldest method and produces some of the most complex, fruit-forward coffees in the world. Here's how it works.
Read article