Think of your favorite cup of coffee. Was it light and bright? Smooth and rich? Complex and bold? Maybe it was sweet even before you added sugar. However it tasted, whatever you liked best in that coffee, you can find it in the coffees of Ethiopia.
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Memorial Day is this coming Monday. If you enjoy iced cold brew coffee on hot summer days, now's the time to get out your French Press (or good old-fashioned mason jar) and make your own at home.
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Raw, unprocessed coffee beans contain caffeine. Every single one of them. Some varieties have more caffeine, and others have less, but the only way to drop the caffeine in brewed coffee to a modest 5-15 mg per cup is to take the caffeine out before the beans are roasted. Here is a quick summary of the main ways caffeine is taken from the bean, along with our highly opinionated thoughts about the best way to find a decaf coffee that tastes like coffee.
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Caffeine, love it or hate it, most of us have a pretty strong opinion about America's favorite drug. This series of blog posts will look at caffeine, where it comes from, what it does and how much is too much. First up, what is caffeine and where does it come from?
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The new crop of coffee from Central America is just beginning to come in. As they arrive, we thought we'd share our favorites and why we love them. First up...the coffee of Costa Rica.
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