PT's Blog

A step-by-step look at the most common coffee processing method in the world. Photos by Production Roaster Lara Prahm.

Ethiopia is the homeland of Coffea arabica, so it's no wonder that to this day Ethiopian heirloom single-origins create some of the most distinctive flavor profiles you'll find in a cup of coffee. Countless heirloom varieties thrive in the East African nation, where high altitude and varying micro-climates provide ideal growing conditions for coffee.

Daunting at first glance, Cascara's unique, subtly sweet flavor profile is ideal for a variety of coffee-adjacent uses. Plus, producing Cascara is a great way for coffee farmers to make the most of their coffee harvest.

Earth. Tobacco. Herbs. Cedar. Funk. Love it or hate it, "wet-hulled" coffee's unique flavor profile is immediately recognizable in your cup. But what makes it taste that way? Many coffee drinkers are oblivious to the process that creates these flavors, for a few reasons:

Unless you're new to specialty coffee, you're probably somewhat familiar with common processing terms like "washed," "honey processed," and "natural." But beyond these basic processing methods lies a world of possibility for the coffee producer.

We're thrilled to announce that Edward Griffin placed sixth in the US Coffee Championship Barista Qualifying Competition!

Coffee farming is tough work, but growing coffee from seed to harvest is only part of the job. Once the coffee is harvested, the real work starts: processing.

98 buckets were delivered to the mill, a sign the cherries are at prime ripeness and sweetness.

Take a moment with me to contemplate the incredible amount of work it took to get from rich soil in a country thousands of miles away to the ceramic vessel you have before you. This is the story of Mama Cata.