The foundations of coffee flavor are laid during cultivation. This collection of articles explores the diversity of coffee botany, highlighting varieties, soil composition, and processing. We describe the flavor characteristics of various coffee-producing countries and explain current developments.
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Coffee and fermentation
A comprehensive basic article on coffee fermentation. Why and how is fermentation done? What processes result from it?
What does coffee taste like...?
What does coffee from Brazil taste like? Nicaragua? Costa Rica? Unfortunately, there are no simple answers here. We'll put the question into context and get to the bottom of it.
Coffee drill, Broca, Coffee Berry Borer
The coffee borer is the most serious insect pest in coffee cultivation. Known in Spanish as the broca beetle, it is responsible for more than $500 million in annual damage.
Finca Santa Rita: Why we got into a farm
Since 2017, we coffee makers have been co-owners of the Santa Rita coffee farm in northern Nicaragua.
Is Robusta specialty coffee?
Can Robusta even be considered a specialty coffee? Coffee expert Constantin Hoppenz explains why and sheds light on Canephora.
Sustainability Coffee - our perspective
What is the coffee maker's perspective on certificates, seals, and sustainability? How do we practice sustainability in our work?
New fermentation methods for coffee
In recent years, many ingenious new fermentation methods have been introduced. We explain them, along with the challenges, opportunities, and risks.
Podcast: Varieties, Nursery and Fermentation
Podcast #2 of the coffee makers spans Nicaragua and Switzerland. Philipp Schallberger reports directly from Ocotal in Nueva Segovia at Finca Santa Rita. He covers the basics of coffee cultivation.
What does coffee from Ethiopia taste like?
Ethiopia is not the region of origin from which coffee once entered the world stage, but remains a complex coffee country today. Hannes Fendrich, an expert, reports.
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