The Brew Journal
One of the most common coffee myths is that dark roast coffee has more caffeine than light roast because it tastes stronger and bolder. Others claim the opposite–that light roast is more caffeinated because it retains more of the bean's natural properties. So, what's the truth? Let's break it down!
At Shavi Coffee Roasters, we believe coffee is more than just a drink—it’s an experience. The journey of coffee from farm to cup is full of fascinating processes, and today, we’re exploring 5 fermentation methods that bring out unique and exciting flavors.
In this post, we’d like to introduce you to someone you may have seen around our coffee shops but didn’t know is one of the driving forces behind Shavi Coffee Roasters.
Geisha. Wush Wush. Pacamara. To a coffee lover, these aren't just exotic names—they're legends. But what gives these rare varieties their near-mythical status and justifies their premium price? The answer lies in a story of unique origins, demanding cultivation, and flavors you have to taste to believe.
If you've browsed our coffee selections, you might have noticed that we always mention the altitude at which each coffee is grown. This isn't just a trivial detail; altitude plays a significant role in shaping the flavors of your coffee. Let's explore how the height at which coffee is cultivated influences its taste, making your morning brew a unique experience.
What transforms a simple coffee bean into an unforgettable experience? For us, it’s a journey that begins long before the roast, with a single question: "What makes this bean special?" The answer is a story of flavor, balance, and a meticulous search for the extraordinary.