The taste of coffee isn't bitter or burnt, but rather acidic and sweet. This makes sense when you realize that the coffee bean is actually the seed of a fruit, the coffee cherry.
Quality always finds its customers
Blooming: How to Master Pre-Infusion
Why Your Coffee "Blooms" When You Brew It When you pour hot water over freshly ground coffee, you've probably noticed those bubbles and the sudden growth of the coffee. This is called "blooming" or pre-infusion. But what exactly is it...
Specialty Ground Coffee: Convenience without Sacrificing Flavour
Speciality ground coffee offers a convenient solution for coffee lovers who want to enjoy a good cup of coffee without having to have a grinder at home. If you want to buy specialty ground coffee, San Agustín...
Why Coffee Beans Turn Brown When Roasted
Green coffee beans, also known as raw coffee, are like tiny capsules of potential waiting to be unleashed. Although they appear inactive, they undergo a remarkable transformation when roasted due to the Maillard reaction and other chemical processes. What happens during…
The Geisha Coffee of Colombia
"La Palma," An Exclusive Treasure in San Agustín That Is Running Out. We'd like to remind you that we have a treasure in our specialty coffee collection: "La Palma," the Geisha coffee from Colombia. This coffee, which has been part of our offering…
Water-Coffee Ratio and Extraction Time
The beverage we adore, in its most basic form, is the fusion of meticulously ground coffee beans with water. What distinguishes a sweet, balanced, and complex coffee from a bitter or acidic one lies in two fundamental pillars:…
Coffee, Competition, and Good Vibes: The Best of the 2023 Aeropress Castilla y León Championship
Hello coffee lovers, I want to share with you how much fun and exciting the 2023 Aeropress Castilla y León Championship was, which we held at our roastery. It was a day full of coffee, competition, and…
Anaerobic fermentation
A winemaking technique that has revolutionized the coffee industry. Anaerobic fermentation has been a trend in the coffee industry lately, especially since Sasa Sestic, winner of the 2015 WBC Championship, popularized this method. In fact,…
Why are some people more sensitive to the taste of coffee?
Why can experienced coffee tasters distinguish many coffee flavors, but the vast majority of users can't describe the notes they perceive? Or why can they describe some notes, but not as accurately as coffee tasters? These…
What is coffee degassing and why does it matter?
How the process of removing CO2 from the coffee bean affects the flavor and freshness of the final cup. Degassing is the process by which coffee expels the carbon dioxide generated during roasting. It…
