Tag · 4 articles
Beans & Origins
Almost every arabica on earth descends from two lineages that left Yemen centuries ago, Typica and Bourbon. How mutations, crosses and one accidental hybrid with robusta produced the varieties on your coffee bag.
5 min read
Beans & Origins
Bright, juicy and often tasting of blackcurrant, Kenyan coffee owes much to two varieties selected in the 1930s. What SL28 and SL34 are, what AA really means, and how disease reshaped what Kenya plants.
4 min read
Beans & Origins
Arabica grown on half a million small Andean farms, harvested twice a year, and marketed for decades as a single national brand. What Colombian coffee tastes like, region by region, and how rust and climate are reshaping it.
4 min read
Beans & Origins
Arabica coffee arose in Ethiopia’s forests more than 600,000 years ago, and the country still holds its greatest genetic diversity. The regions, the “heirloom” varieties, and why Ethiopian coffee so often tastes of flowers and fruit.
4 min read