We thought growing coffee was the hard part. Turns out, tasting it properly might be harder. So we packed up and headed to the Chumphon Fine Robusta Center for a weekend of sensory analysis, manual brewing, and roasting — and got...
Every batch of coffee we sell started the same way ours did — small, uncertain, and a little bit accidental. A few years ago, the coffee trees at our family home in Lamae, Chumphon began bearing fruit. We didn't set...
The modern coffee industry suffers from a profound disconnect. Every morning, millions of people brew their daily cup, yet very few have ever touched the soil where those beans were grown, smelled the jasmine-like fragrance of coffee blossoms, or watched...
The Specialty Coffee Paradigm Shift For decades, the specialty coffee world has been dominated by a single narrative: Arabica is for savoring, and Robusta is just for caffeine. But the climate is shifting, and so is the coffee industry. Welcome...
For decades, the global coffee industry has treated Robusta as a background character—a high-caffeine, low-cost filler used to add crema to espresso blends or to manufacture instant coffee. But the narrative is shifting, and the epicenter of that shift is...
Eighteen months ago, we planted 500 Fine Robusta saplings in the soil of our Chumphon permaculture forest. Today, as we officially launch our global pre-sale, see how far these trees have come—and how you can finally taste the harvest.
{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}
