CBD Coffee Blog
CBG vs CBD: how the two hemp compounds differ, what the research shows, and how to choose. A plain-English guide from a CBD and CBG coffee roaster.
The new wave of exotic coffee runs on real technology: sealed tanks, specific microbes, temperature control, and stainless-steel bioreactors. Here is the science behind lactic fermentation, koji, yeast inoculation, and what comes next.
Koji fermentation, the mold behind sake, miso, and soy sauce, is the newest frontier in exotic coffee. Here is what koji coffee is, how it works, how it tastes, and whether it is worth seeking out.
A plain-English buyer's guide to choosing your first exotic coffee: how to pick by flavor, read a confusing label, brew it right, and know when the price is worth it.
Anaerobic fermentation, thermal shock, carbonic maceration, co-ferments: a plain-English guide to the processing methods behind 2026's most talked-about coffees, and how to pick one worth drinking.
From $13,000-per-pound Panama Gesha to anaerobic ferments and the parent species of arabica itself: the ten most exotic coffees of 2026, ranked, with honest advice on which are worth buying.
Reis Farm is our first coffee from Brazil, grown by José Carlos Reis and his son Flávio. An anaerobic natural, fermented whole in the fruit for 48 hours, then dried about 20 days on raised beds and patios. Expect raspberry, cocoa, and a dry white wine finish.
Washed, natural, honey, anaerobic, carbonic maceration, and more. A coffee pro's deep dive into how post-harvest processing and fermentation now shape the cup as much as origin does.
From record-setting Gesha to the ultra-rare parent species of arabica, here is what a coffee varietal actually is and why a few rare beans taste (and cost) like nothing else.
