Ultra-rare coffee varieties: How they rise and fall
It all started with Gesha. In 2004, Hacienda la Esmeralda entered one of its Gesha varieties into the annual Best of Panama auction. It sold...
Thomas is a designer and writer. He also works as a freelance barista & coffee trainer.
Specialty coffee has the wine industry to thank for its influence on processing
On the surface, it may seem like the coffee and wine industries have little in common. But if we dig a little deeper, we quickly...
Lactic fermentation: What roasters need to know
For some coffee producers, experimental processing methods are a useful way to elevate coffee flavour and quality. At the same time, more roasters and consumers...
What’s the future for pour over coffee?
Innovation is widespread in specialty coffee. Many facets of the market are ever-changing and evolving – and industry professionals and consumers need to keep up...
Pink Bourbon: a new darling of specialty coffee?
It’s no secret that the specialty coffee sector loves new and exciting arabica varieties – and this is most notable at competitions. During the final...
Why is it becoming more difficult for producers to differentiate their coffee?
In recent years, producers have been creating and implementing more diverse experimental processing methods to stand out in the specialty coffee market. As a result,...
What is Typica Mejorado & will it become more popular in coffee shops?
Time after time at the World Barista Championship, competitors have been using more exclusive and rare coffee varieties and species. We’ve seen this in 2015...
Why are Colombian coffees becoming so popular at the World Barista Championship?
The World Barista Championship has long been a platform to showcase some of the world’s most interesting and unique coffees. In recent years, we’ve seen...
Does drinking from a wine glass change the flavour of specialty coffee?
There are many variables which affect the sensory experience of drinking specialty coffee. From brewer material to the altitude we’re at, the flavours and aromas...
What is Ombligon coffee & could it become more popular?
In recent years, specialty coffee’s fixation with unusual and rare coffees has only been growing. This fascination is particularly noticeable at the World Barista Championship,...
How have specialty coffee consumers changed in recent years?
In many countries around the world, despite its smaller market size, consumption of specialty coffee is increasing at pace. According to the National Coffee Association’s...
Are tasting notes for specialty coffee going too far?
More than 800 volatile aromatic compounds have been identified in coffee,. In theory, this creates a somewhat endless number of possibilities when it comes to...
Do World Barista Championship competitors always need to practise with official equipment?
Every year, coffee professionals from around the world have the chance to compete and showcase their skills at one of the most celebrated events in...
Will consumers keep paying higher prices for specialty coffee?
Over the past year or so, rising food prices and energy costs have been affecting many people around the world. In fact, in March 2023,...
Is there a difference between infused and flavoured specialty coffee?
There’s no doubt that experimental processing methods have changed the trajectory of specialty coffee. Traditionally, coffee is processed using washed, natural, and honey processing methods....
Does grinding frozen coffee damage your grinder?
In recent years, we have seen an increasing number of specialty coffee shops and roasters freezing roasted coffee beans. There are several reasons for doing...