Blog
Brewing guides, grinding tips, tasting notes and the story of coffee in Costa Rica, written by the people who roast it.
Commercial coffee and good quality coffee: what sets them apart
Why we suggest tasting coffee without sugar or milk
How to choose the right coffee for your taste
Five mistakes that can ruin a good cup of coffee
What does washed, honey or natural coffee mean?
Why does freshly roasted coffee taste different?
Whole bean or ground coffee: which one suits you?
How to store coffee so it keeps its aroma
How long does coffee really last?
Specialty or commercial coffee: what is the difference?
Why can specialty coffee cost more?
Our coffee is Arabica: what does that mean?
Why does the altitude of the coffee farm matter?
Why do two Arabica coffees taste so different?
What are you paying for when you buy a bag of coffee?
Chocolate, caramel and fruit notes: what do they mean?
Light, medium or dark roast: which one to choose?
From the farm to the cup: how coffee is transformed
The Art of the Perfect Cappuccino: A Step by Step Guide
Coffee grind clumping: why it happens
The History of Coffee in Costa Rica
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Growing, roasting and brewing, written by the people who do it on the farm. No offers, no noise.