White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
El salvador
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.
Terroir expression by cultivar
This topic explains how different coffee cultivars express terroir—the interaction of genetics with environment—shaping cup profiles, identity, and consumer appreciation of origin.
Pacamara and Pacas traits
This topic explores the Pacas and Pacamara coffee varieties, their origins in El Salvador, their distinctive traits, and their importance in specialty coffee cultivation.
Coffee in the Americas and Caribbean
In this topic we trace how coffee plants were introduced to the Americas and Caribbean, how colonial powers expanded cultivation, and how coffee reshaped economies, societies, and trade networks in the New World.