Origin & Story

A hand holding ripe red and unripe green coffee cherries during the coffee harvest season

The coffee harvest season: why your beans come from one picking window

Coffee is picked once a year, cherry by cherry. Here is how the coffee harvest season and selective picking shape wha...

May 26, 2026

Stone archway at an old coffee farm in the Soconusco coffee region, Chiapas coffee origins

The Soconusco: The Forgotten Region Where Mexican Coffee Began

Mexican coffee started in a narrow strip of Chiapas called the Soconusco in the 1880s. The story of a region almost n...

May 15, 2026

Coffee cherries spread out on raised drying beds in the sun during natural coffee processing — the natural processed coffee method that shapes coffee flavour processing.

Natural coffee processing explained — what it does to the flavour

Same farm, same harvest, same tree. Natural or washed processing makes them taste completely different.

May 08, 2026

Coffee plants growing under a canopy of shade trees on a hillside — shade grown coffee supports coffee and biodiversity while producing a complex specialty coffee origin flavour.

Shade grown coffee explained — better for flavour and nature

Coffee is a forest plant. The best way to grow it is to remember that.

May 04, 2026

Coffee plants growing on misty mountain slopes in southern Mexico — Mexican coffee and specialty coffee Mexico from high-altitude growing regions.

Mexican coffee explained — why Mexico surprises as a coffee origin

Mexico has been producing exceptional coffee for centuries. The world is only now starting to notice.

April 30, 2026

Green Arabica coffee beans drying on raised beds in a mountain region — Arabica coffee and single origin coffee from high altitude growing areas.

Arabica coffee explained — what makes it truly different

The reason specialty coffee tastes the way it does starts with one decision: Arabica.

April 26, 2026

Coffee plants growing on steep mountain slopes at high altitude — altitude coffee flavor and single origin coffee from elevated terrains.

High altitude coffee — why elevation shapes the flavour

The altitude where coffee grows decides how it will taste long before it reaches your cup.

April 22, 2026

Women in coffee do the majority of harvesting work: female coffee farmers sort ripe cherries on a small farm in a coffee growing region.

Women in coffee: the invisible backbone of the supply chain

They do 70 percent of the work and own 15 percent of the land. Women in coffee are the invisible backbone of the chain.

April 19, 2026

Coffee climate change affects coffee growing regions worldwide: an arabica coffee plant stands under heat stress in a dry landscape.

Coffee and climate change: what it means for your daily cup

Arabica grows optimally between 18 and 23 degrees. Temperatures in growing regions are rising. That has consequences ...

April 13, 2026

The coffee culture Netherlands built on Dutch coffee trade: a historic canal house with a coffee cup on the windowsill.

Why the Netherlands is one of the world's biggest coffee nations

The Dutch did not just drink coffee. They controlled two thirds of the global coffee trade for a century.

April 06, 2026

Direct import coffee from Chiapas: a coffee farmer inspects ripe cherries for fair coffee import and direct trade coffee.

Direct import coffee: why a shorter chain tastes better

Every link in the chain takes a cut. Direct import coffee is about what happens when you remove most of them.

April 04, 2026

A transparent coffee supply chain starts at the farm: coffee cherries being sorted for fair coffee production in the Chiapas coffee region.

Transparent coffee supply chain: why most brands hide it

Between the farmer and your cup there can be five parties. None of them are required to tell you that.

March 28, 2026