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The word after the origin on our labels — washed, natural, or honey — tells you how the fruit came off the seed, and it changes the cup as much as the roast does.
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Drying, Maillard, development — every roast moves through three phases. Here's what each one does, and the house move that makes our coffees taste sweeter.
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Coffee gives up its flavors in a predictable order. Learn the sequence and four variables, and every sour or bitter cup becomes fixable.
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A gentle introduction to TDS and why the minerals in your water change how your coffee tastes — plus the easiest fix we know.
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Part three of our farm-to-cup series: the bar, the bags, the wholesale accounts, and why everything we sell ships as whole bean.
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