How to Ensure a Consistent Roast Color with a New Wholesale Bean?

May 21, 2026

A roaster from a specialty café chain in London emailed me last week. He had just received his first pallet…

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Why Are Wine Yeast Fermented Coffees Commanding Premium Prices?

May 21, 2026

A high-end roaster from Dubai contacted me six months ago. He supplies five-star hotels and Michelin-starred restaurants. His clients expect…

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How to Source Coffee Beans That Cup Well at a Light Roast?

May 21, 2026

A roaster from a well-known Nordic-style café in Copenhagen emailed me last month. He was frustrated. "Every sample I get…

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What Is the Difference Between China Catimor and Typica Flavor?

May 20, 2026

A roaster from a specialty café in Toronto cupped two of my lots side by side last month. Both were…

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How to Find a Factory That Offers Micro-Lot Separation in China?

May 20, 2026

A competition roaster from Oslo emailed me three months ago. He was preparing for the World Barista Championship. He needed…

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Why Are Roasters Switching to Natural Process for Espresso Blends?

May 20, 2026

A roaster from a well-established Italian-style espresso company in Chicago sat at my cupping table last year. He had been…

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How to Source Sun Dried Coffee Beans with High Sweetness Levels?

May 20, 2026

A pastry chef turned roaster from Portland contacted me three weeks ago. He builds his coffee menu around sweetness. He…

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What Are the Benefits of Buying Current Crop Coffee vs Past Crop?

May 20, 2026

A roaster from Vancouver emailed me in April. "I see your new harvest Catimor is available," he wrote. "But I…

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How Can You Identify the Age of Green Coffee Beans by Color?

May 19, 2026

A roaster from Texas sent me a photo last month. Two piles of green coffee beans side by side on…

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What Are the Ideal Roast Profiles for Chinese Washed Arabica?

May 19, 2026

A roaster from Chicago emailed me a confession last year. "I love your Catimor," he wrote. "But I keep messing…

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