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What Is Anaerobic Fermentation?

In our latest blog post, we explore one of the most exciting developments in coffee processing: anaerobic fermentation. We'll also introduce you to Colombian coffee farmer Edwin Zambrano, whose creative approach to processing has produced one of our most distinctive, award-winning coffees.

Ben's Visit To Honduras

This spring, our green buyer, Ben Turiano, spent some time in Honduras visiting two of our key partners in the region...

How Processing Impacts Flavor

Exploring how processing methods shape the coffees we love, and the care and craftsmanship that go into each one.

Discover Geisha

Experience the elegance and complexity of Geisha—aromatic, vibrant, and unforgettable in every cup.

Women In Coffee

As we celebrate International Women’s Month, we honor the remarkable women who have shaped and continue to shape the world of coffee.

4 Things About Sourcing You May Not Know

Coffee sourcing is a complex, often overlooked part of the process of your morning cup. Here's four things about coffee sourcing you may not know.

What Makes Geisha So Special?

Hidden For Over 60 Years For over 60 years, the "superstar" Geisha plant lay hidden at the legendary farm, Hacienda l...

Unveiling Cafe Rivenśe's Award-Winning Coffee

Join us as we dive into a captivating conversation with Ricardo Ureña Rojas, the visionary behind Cafe Rivenśe. Disco...

Papua New Guinea Coffee Partner—Vikram Patel (Benchmark Coffee Traders)

Joe Bean's Ben Turiano catches up with our new sourcing partner from Papua New Guinea, Vikram Patel. As the founder o...

Costa Rica Coffee Partner—Ricardo Ureñas (Cafe Rivense)

Cafe Rivenśe, run by the Ureñas family for three generations, is built around family, innovation, and quality—values ...

Guatamala Coffee Partner— Christian Starry (Guat Lab)

Join a Joe Bean coffee tasting in Rochester, NY as Guatemalan coffee producer, Christian Starry talks about his famil...
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