Personally, I like very aromatic and clean coffees, and I don't mind high acidity and couldn't care less about body. I accept that this puts me in the minority, and there are many people who very much hate high acidity and want big body, and that's a perfectly legitimate choice....

So, with all the different processing of coffee greens invented in the last few decades, I don't even know how many different fermentation processes exist nowadays. Can someone enlighten me what are the different ways to ferment coffee cherries? More importantly, what the...

Link to downloads:

William Ukers, back in the 1920s, cupped several medium roasted Colombian Typicas over the course of
a year. By the time they had completely staled, they all tasted much the same, like a pleasant mix of
cocoa and caramel, with no identifying flavors, good or bad. It did not...

I am looking for decaf recommendations for filter and espresso. My first experience with decaf was Klatch's decaf espresso blend which to me tasted awful both espresso and filter. I recently bought Colombia Jairo Arcila Natural decaf from Onyx which is quite good. I am looking...

Looking for a berry bomb coffee. The natural Ethiopians from my local roasters are not cutting it. I want some berries.

I had an amazing bag from Red Rooster Ethiopia Worka Sakaro Anaerobic Natural, but they don't have anything else in stock like that.

I ordered this coffee because it came in two versions, light and medium roasts, making for a great test case in the light versus medium roast espresso debate.

First, turns out this is not just a test case, but when done as espresso, a flat out, 90 to 92.5 point, delicious...

Hi,

We have iterated on beans and gear for 30 years. Long ago it was so enjoyable to make pourover with Starbucks Verona but their beans got worse and others got better.

There is something in a good cup of coffee, I believe a physical response, and I'm wondering if it's some...

For decades, a self-blend of Central/South American and Ethiopian in about 2:1 proportion have been a staple @ cafeIKE.

Lately, too light roasting of the Latins has compromised many of these coffees.

Trolling one of our roaster short list we espied the Ethiopia Agaro Gera...

So before anything else I'd like to say that I'm not questioning the use of fresh roasted beans nor am I looking to switch to Italian bean blends to drink everyday. I do like more medium roast and traditional flavors and am generally not a fan of 3rd wave, light roasted modern...