Coffee roasting principles
May 18, 2022
A few brushstrokes on the principles of specialty coffee roasting. How we went from the green coffee bean to a cup of excellence.
Coffeeae Tribe Infographics
May 11, 2022
We have infographed a “sequence” because we understand that it highlights the exceptional value of having this beverage, as well as the importance of the entire coffee chain offering the consumer a cup of coffee and giving nature the recognition that it surely deserves for this present.
Job vacancies for Speciality Coffee Professionals
May 9, 2022
If you are looking for work and you have a professional expertise to offer: you are just
Have you ever wondered how coffee is tasted?
May 6, 2022
Cupping is a practice in which, through tasting, each of the characteristics that define a coffee are determined and evaluated.
10 truths about fermentation
April 22, 2022
The use of new techniques and the diversification of processes have endowed coffee with new sensory characteristics.
Three facts about the decaffeinization of Sanjuanero
April 14, 2022
Three facts about the decaffeinization of Sanjuanero The consumption of decaffeinated coffee in today’s population is in
Experiments in Origin
January 28, 2022
The use of new techniques and the diversification of processes have endowed coffee with new sensory characteristics.
SCA Scoring Protocol
January 19, 2022
Everything you need to know to perform a coffee evaluation and cupping following the SCA protocol of the Specialty Coffee Association.
How does the descriptor wheel work?
January 19, 2022
The coffee descriptor wheel is a working tool used to describe the organoleptic profile, flavors and aromas of a coffee.
