We like to talk about our high-quality Arabica coffee, but there are many more coffee species – all with their own unique characteristics and flavour...

How does your coffee taste? It depends on the varietal (among other factors). And there are countless different varietals: Caturra, Catuai, Catimor, Bourbon, Yirgacheffe, Pacas,...

Kapeng Barako coffee has a strong smell and distinctive flavor. It’s been a cultural staple in the Philippines for over two hundred years. Today, it’s...

The Maracaturra: a hybrid* varietal, a cross of Maragogype and Caturra, that is common to Nicaragua. But in Apaneca, El Salvador, it’s growing on a...

So you’ve been hearing the word “varietal” floating around. Or maybe you’ve been looking at your coffee packaging and wondering exactly what the difference between...

Six years ago, almost to the day, a new coffee varietal was released in Kenya. Seemingly high-yield, disease-resistant, and high-cupping, it’s full of promise for...

I’m a fourth-generation coffee farmer in Panama who produces Geisha, so I’m very familiar with the success story of this wonder bean. 13 years ago,...

Specialty Robusta is here, it’s being celebrated, and it’s what coffee needs. In July 2016, the first ever Taza Dorada Robusta, or Robusta Gold Cup,...

How much do you know about Geisha coffee? Legend has it that it came from the mountains of Gesha, in southwestern Ethiopia. Richard Whally, a...

The Pacamara varietal is unique. If people aren’t talking about its outstanding flavour and cup attributes, they’re talking about its distinctive size. But what’s the...

Coffee’s has a rich, fascinating history. With third wave coffee, enthusiasts want to know about every step of its creation: the producers that manage the...

Last time in Weekly Extraction, we talked about the approximate cost of planting a manzana of coffee (7,000 sq m). This week we’re going to...