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Gesha remains coffee's most decorated competition variety, but its dominance no longer goes unchallenged. Parainema, Bernardina, Wush Wush, and other locally adapted varieties are...
Key takeaways Specialty coffee is always chasing “new” and exciting varieties, and competitions are the clearest signal of where its search is heading. For years, the highly prized...
A natural-process Gesha coffee from Miranda’s Farms of Ka‘u earned the top score in the 2026 Best of Hawai‘i coffee competition, as the Hawaii Coffee Association says it plans to.....
Kyobancha (京番茶), also sold as Iribancha, is Kyoto’s own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-...
Kabusecha (かぶせ茶) is a Japanese green tea made from tea plants shaded for a relatively short period before harvest, commonly around one week. Shading gives the leaves a deeper g...
Advanced techniques like anaerobic fermentation and co-fermentation require far more precision than washed or natural methods. Small variations at any stage can alter the final cup...
Espresso built modern café culture, and Turkish coffee still anchors centuries of tradition across the Middle East and the Balkans. Filter coffee, though, has moved past its reputa...
Liberica is moving from overlooked commodity to credible specialty coffee offering as producers in Southeast Asia and India improve processing. The post Why processing is helping p...
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