Since the dawn of coffee history, or at least since coffee forums were launched on the Internet, coffee philosophers have been trying to answer the basic question: Arabica or Robusta? There are many differences between these wonderful, related plants. It makes it harder for me to answer which variety I prefer. But let’s take it…
I reckon almost everybody has heard about sommeliers in the world of wine. It would be strange indeed if the coffee industry didn’t have its own official slurping experts. A q-grader is a professional, trained taster who specialises in sensory evaluation of Arabica. The certificate issued by the Coffee Quality Institute is one of the…
The result of farmers’ work when they process coffee on a farm is not just beans, it is cascara as well. What is cascara? Dried coffee cherries which used to be a by-product, and today have gained their second life thanks to the culture of specialty coffee. Cascara in Spanish means „skin” and, in fact,…
