Journal
Coffee Stories
Origin reports, industry news, coffee history, and roastery stories from Lakewood, Colorado.
- Origin
Burundi: The Coffee Country You've Never Heard Of (And Why You Should Care)
A country the size of Maryland, rebuilding through coffee after a civil war that killed 300,000 people. One man, one washing station, and 1,253 smallholder farmers producing coffee that Q-graders score at 92 points.
burundi east-africa originRead More → - Origin
Ethiopia Natural Process: The 3,000-Year-Old Method That Tastes Like Blueberries
Before washed processing, before wet mills, before the fermentation tank was invented, ALL coffee was natural — dried inside the cherry like a raisin. Ethiopia still does it best.
ethiopia natural-process yirgacheffeRead More → - Origin
The Volcano That Invented Sumatra's Most Distinctive Coffee
Inside Kerinci Seblat National Park, where Sumatran tigers still hunt, 516 smallholder families grow coffee on the slopes of Indonesia's highest volcano. The result is earthy, full-bodied, and unlike anything else.
sumatra kerinci indonesiaRead More → - History
The Coffee That Refuses to Die: A 500-Year History of Mocha Java
Mocha Java is the world's oldest coffee blend, invented by accident on Dutch East India Company ships when two radically different coffees — wild, fruity Yemeni and earthy Javanese — landed in the same hold.
mocha-java history blendRead More → - Origin
Why Huila Colombia Produces the Most Drinkable Coffee on Earth
Colombia Excelso is the benchmark washed coffee on Earth, and Huila is why. Sixty-seven thousand families, two harvests a year, and nearly a century of institutional coffee support.
colombia huila washedRead More → - Origin
Darjeeling: The Champagne of Teas and Why It Tastes Like Muscat Grapes
Darjeeling is the only tea in the world with a Geographical Indication — the same legal category as Champagne. Its legendary muscatel character comes from a tiny insect, a specific altitude, and a harvesting tradition nearly 200 years old.
darjeeling tea indiaRead More → - Origin
The Five Percent: What Makes Peaberry Coffee Different
Only five percent of coffee cherries produce a peaberry — a natural mutation where a single round bean forms instead of two flat-sided beans. It's denser, roasts differently, and tastes noticeably distinct.
peaberry coffee-science processingRead More → - News
The C-Market Is Not Your Friend: Why the Coffee Commodity Price Has Nothing To Do With Your Morning Cup
The price of coffee on the commodities exchange has almost nothing to do with what you pay for a bag of specialty coffee. Here's why that's a good thing — and a terrible thing.
c-market commodity pricingRead More →
