As much as the best baristas in America can control a cup of coffee when the kettles are steaming and the scales are beeping, the fate of a bean is sealed far earlier, while still in its green state ...

Coffee trees — which tend to grow in tropical areas about 3,500 feet above sea level, will bear fruit, or coffee cherries, every year for approximately 25 years until they need replanting. When they ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.

Coffee is getting complicated. And I don’t mean understanding the difference between an American cappuccino (obnoxiously oversized like a bowl of fettuccine Alfredo from Cheesecake Factory) and the ...

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

They say true beauty lies beneath the surface. Well, in the world of coffee, which basically seduces a bitter morning breath into a luxurious tango of aromas, that beauty lies in how the beans are ...

Learn about the unusual hulling technique that helps give Indonesia Arabica its classic, velvety flavor. A stunning view of a waterfall in Aceh, Indonesia. Here, farmers grow a unique strain of ...

Washington, DC - February 1, 2019 - When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an ...