Stories from
Origin to Cup.

From Our Notebook

We write about the things that fascinate us — the science of fermentation, the meaning behind a score, and the people who make exceptional coffee possible.

Speciality coffee is one of the most documented agricultural categories in the world, yet most of what gets written about it is either too technical or too marketing-led. We try to land between the two. The articles here are written by people who roast and serve the beans, not by a content team paraphrasing the SCA handbook.

Topics range from origin (the family behind Finca Jerusalén in Honduras, the altitude and volcanic soil that shape the cup) to the chemistry of anaerobic fermentation (the process behind Black Panther's tropical-fruit character), and from the SCA scoring system itself to what makes the Geisha variety command the highest prices at coffee auctions worldwide.

If you'd rather start with the practical side, the Coffee Academy has brewing and tasting guides optimised for our two roasts.