Producers
Mosto: the sourdough starter behind Nativo Nogales
Most coffee fermentation is either left to chance or kick-started with something borrowed. Finca Los Nogales does neither — it saves the ...
The Journal
Fermentation, roasted.
Fermentation as craft. Roasting as calibration. Notes from producer to cup.
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ProducersPapayo: the cultivar the lot is named for
Most coffees are named for a place. This one is named for a plant — a rare Colombian cultivar with outsized beans, grown on small plots at El Vergel. Here's what the variety does before the fermentation ever starts.
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Producers
Named after a tree
Our Guamo lot isn't named for a village or a farm. It's named for a shade tree — and for a project betting that planting more of them is ...
Producers
The origin your shelf forgot
Uganda grows heritage coffee at serious altitude — and one man on Mt. Elgon is proving it. Plus what changes when you ferment the same ch...
Producers
The truck driver who swept the Cup of Excellence
Mulugeta Muntasha hauled other people’s cherry before he built his own station. Then it processed four of Ethiopia’s top-ten coffees in a...
Producers
Colombia's first koji farm
How the Bayter family turned a failed avocado farm in Tolima into a fermentation frontier — and grew the rare Papayo lot behind our Reserve.
Taste the Difference
Theory meets cup. Every article on this journal points back to coffees you can try at home.
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