CBD Coffee Blog
Three generations, a static-box anaerobic ferment rarely seen in Brazil, and a cup that finished dry rather than jammy. What the Fazenda Reis lot was, and what to drink now it has sold out.
Whole bean if you own a grinder, ground if you do not. How fast ground coffee really goes stale, whether grinding changes your CBD dose, and which grind matches which brewer.
Chocolate and caramel with a honeyed sweetness, low acidity, a full silky body, and an unusual star fruit finish. Here is what Cajamarca elevation does to a cup, why the fruit comes from the cherry and not the roast, and how to brew it.
Full caf runs about 95 mg of caffeine per 8 oz, half-caf 50 to 70 mg, and Swiss Water decaf close to none. All three carry the same CBD. Here is what actually changes between them, and how to pick without giving up the coffee you like.
Eight single origin coffees compared side by side: what each one tastes like, how washed, natural and anaerobic processing changes the cup, and which one to start with depending on whether you take milk or drink it black.
Fermentation happens at origin, months before roasting. Here is where CBD actually enters the process, why sprayed-on hemp oil tastes grassy, and why roast level is a bigger threat to a fermented coffee than the hemp ever is.
Two coffees fermented the same way for the same 48 hours, tasting almost nothing alike. Laos Xam Tai lands on strawberry jam and nougat; Brazil Fazenda Reis on raspberry, dark chocolate and a dry finish. Here is what the process decides and what the place decides.
Strawberry, blueberry and tropical notes in coffee come from esters built by microbes during fermentation, not from added flavoring. Here is the mechanism, how processing decides whether those compounds survive, and how to tell a fermented lot from a flavored one.
