Specialty Coffee Blog – Guides, Inspiration, and Conversations

Kawa bombón — przepis
Kawa bombón — przepis
Kawa bombón to jeden z tych przepisów, które brzmią jak deser, wyglądają jak deser i — nie ma co ściemniać — trochę są deserem. Read more...
Minerały w wodzie a smak kawy — część 2: cytryniany i autorskie profile
Minerals in Water and Coffee Flavor – Part 2: Citrates and Custom Profiles
We scaled the concentrations of the concentrates from the first article and added a new ingredient. See how water can affect the taste of your favorite coffee. Read more...
Obróbka kawy - natural, washed, anaerobic i wszystko pomiędzy
Coffee processing - natural, washed, anaerobic, and everything in between
Natural, washed, honey, anaerobic, carbonic maceration, bioreactors, yeast... There are so many coffee processing methods that the label itself tells you little. We explain all the methods and teach you... Read more...
Penas Blancas
Penas Blancas
Peñas Blancas is more than just a point on the map of Colombia. It's a coffee processing center that has truly changed how small producers from the Huila region can... Read more...
Mosto w kawie – sekret prosto z winiarskich piwnic
Coffee must – a secret straight from wine cellars
Mosto is a coffee cherry juice used in fermentation, inspired by winemaking methods. It gives the coffee sweetness, fruitiness and complex aromas. Read more...
Minerały w wodzie a smak kawy – praktyczny przewodnik i przepisy
Minerals in Water and Coffee Taste – A Practical Guide and Recipes
Water is not just a backdrop, but an equal component in coffee brewing. By controlling minerals, we can make Gesha even more jasmine-like, Kenya—juicily currant-like, and Brazil—chocolatey and creamy. Thanks... Read more...
Plantacja kawy Finca El Paraíso w Kolumbii
Coffee from Colombia that smells like peaches - discover Finca El Paraíso
Finca El Paraíso is the flagship farm of the Bermúdez family, with Diego Bermúdez — a visionary and innovator — becoming its face. The family manages several farms in the... Read more...
Kawa z Kolumbii i metoda Culturing – jak owoce, azot i mikroorganizmy tworzą sensoryczne arcydzieło?
Coffee from Colombia and the Culturing method – how fruits, nitrogen, and microorganisms create a sensory masterpiece?
The Culturing method is the future of coffee processing. It combines scientific precision, microbiological knowledge, and the producer's artistic intuition. If you're looking for coffee that captivates with its depth... Read more...
Catuai
Catuai
Catuaí is a cross between two varieties: the high-yielding Mundo Novo and the compact Caturra. It was created by the Instituto Agronômico (IAC) in Campinas, São Paulo, Brazil. The plant... Read more...
Ruiru 11
Ruiru 11
Ruiru 11 is a compact, high-yielding coffee variety developed in Kenya, designed for intensive cultivation and to reduce losses caused by diseases and pests. It owes its name to the... Read more...
Cupping w kawiarni Relax na Wilczej – relacja z degustacji kaw specialty
Cupping at the Relax cafe on Wilcza – a report from a specialty coffee tasting
Cupping is a unique form of coffee tasting that allows you to fully understand its character—aroma, taste, body, balance. It is a ritual that unites the community around the bean... Read more...
Gesha Village
Gesha Village
Gesha Village Coffee Estate was founded by Rachel Samuel and Adam Overton, who arrived in Ethiopia in 2007 to film a documentary about coffee in the region. While working on... Read more...
Mikrolot
Microlot
Day after day, growers, roasters and cuppers spend countless hours working to produce and roast small, traceable batches Read more...
Podniesione łóżka afrykańskie obróbka kawy specialty
African beds I Raised beds I African beds
Raised beds are scaffold-like structures that elevate perforated trays, lined with parchment, on which coffee cherries are held. Read more...
Washed
Coffee processing: Washed, or "wet processing" Read more...
Bourbon
Bourbon
Bourbon is the most famous of the varieties originating from the Bourbon group. It is a tall variety, characterized by relatively low yield, susceptibility to the most important coffee tree... Read more...
SL28, SL34
SL28, SL34
SL28 is one of the most well-known and highly regarded coffee varieties originating from Africa. Since its selection in Kenya in the 1930s, SL28 has spread to other regions of... Read more...
Thermal Shock
The development and popularization of the Thermal Shock method is thanks to true innovators in the coffee world – Granja El Paraiso 92 from Colombia, under the leadership of Wilton Benitez. Benitez is not only a farmer but also a coffee scientist who passionately tests new processing methods to achieve coffees with incredible flavor profiles. Granja El Paraiso is a true coffee laboratory where technology and tradition meet to create coffees of the highest quality. Read more...
Carbonic Maceration
The Carbonic Maceration method was first adopted by growers who were inspired by natural wine production techniques, particularly in regions such as France. However, the pioneer of this method in the coffee world became Wilton Benitez, a renowned grower and innovator from Colombia, who successfully introduced this technique to his production at Granja El Paraiso. Thanks to his advanced experiments, coffee from carbonic maceration has become synonymous with exceptional quality and intense taste sensations. Read more...
Natural
The Natural processing method is one of the oldest and most basic techniques for processing coffee, but don't let that fool you – its effects are truly amazing! Natural is coffee wildness in its purest form. If you love intense, fruity notes and aren't afraid of a little chaos in your cup, then this method is for you. Read more...
Honey
In the world of Honey, there are several shades that determine how much "honey" is left on the bean and how this has affected the taste: Yellow Honey – The lightest version, where a small amount of pulp is left. The coffee has a delicate, balanced flavor profile, often with notes of citrus fruits and flowers. Red Honey – Here, the beans have more pulp, which gives the coffee a fuller, more fruity character, with a more pronounced sweetness and acidity. You can expect notes of berries, plums, and chocolate.... Read more...
Wilton Benitez
Wilton Benitez
Wilton Benitez is a true innovator in the world of coffee. Instead of relying solely on traditional methods, Wilton introduces techniques inspired by wine fermentation into his plantations, such as... Read more...
Sky Farm
Sky Farm is an example of China offering something unique in the world of specialty coffee. Read more...
Typica
Typica
Typica is the most famous of the varieties originating from the Typica group. It is a tall variety characterized by very low yield, susceptibility to the most important coffee plant... Read more...
Colombia Finca Monteblanco
Finca Monteblanco - a plantation with an excellent environment for producing unique coffee varieties, such as Geisha, Caturra, and Bourbon. The owner, Rodrigo Sanchez, is a passionate farmer who not only grows coffee but also experiments with innovative processing methods, such as anaerobic fermentation, which gives Monteblanco beans their unique character. Read more...
Finca Santa Monica
Finca Santa Monica , located in the heart of the Quindío region in Colombia, is a true coffee oasis managed by Jairo Arcila, a coffee grower who knows more about coffee than many baristas. With a passion passed down from generation to generation, Jairo has made his plantation a place where tradition meets innovation, and each cup is the result of his years of experimentation and love for coffee. Read more...
Jairo Arcila
Jairo Arcila is a true coffee maestro in the Quindío region of Colombia. His story is proof that coffee is not just cultivation, but also art, science, and above all – passion. Jairo grew up among coffee bushes, inheriting family traditions, and then took the best from the past and added a pinch of innovation. The result? Coffees from his plantation are known worldwide for their unique flavors and experimental processing methods. Read more...
Granja El Paraiso 92
Granja El Paraíso 92 is a farm owned by Wilton Benitez, a true master in the world of specialty coffee. Located in the Cauca region of Colombia, this farm has become synonymous with innovation and excellence thanks to the advanced coffee processing methods Wilton has developed over the years. His approach to coffee production is a combination of science, technology, and passion, which translates into exceptional beans that gain recognition worldwide. Read more...
Rodrigo Sanchez
Rodrigo Sanchez is a Colombian coffee producer who not only grows coffee but also "creates" it – almost like Michelangelo Read more...
Purple caturra
Purple Caturra is a unique botanical variety of Arabica coffee, a natural mutation of the famous Caturra variety. Read more...
Geisha
Geisha
This variety was originally collected from forest coffee plantations in Ethiopia in the 1930s. It is known for its delicate floral and jasmine aromas, as well as peach-like notes. Read more...
Castillo
The botanical coffee variety Castillo is a true chameleon of the coffee world! Bred in Colombia, it's like a superhero in a cape of leaves, resistant to diseases such as coffee rust, which try to dim its shine. Read more...
Caturra
Caturra
Caturra is one of the most interesting coffee varieties, which has gained popularity due to its compact structure and excellent bean quality. Read more...
Nitro Washed
Nitro Washed
Nitro-washed, also known as nitro-wash or nitrogen fermentation, is not a random trend. It is the result of research conducted by Cafe Uba and Universidad de los Andes in 2020.... Read more...
Finca Milan
Finca Milan, Finca Riviera, and Finca Buenos Aires are family-owned coffee farms. The first has been in the possession of one family for over 40 years. These farms have won numerous awards for their coffee. Read more...
Diego Bermudez
Diego Bermudez
Diego Samuel became a legend because he knew that the coffee world needed more than just a good cup of coffee Read more...