The Brew Journal
You’re staring at two bags of coffee from the same country. One is $15, the other is $30. What gives? From treacherous mountain harvests to experimental processing methods, the journey of a coffee bean is filled with hidden factors that shape not only its flavor but also its final price tag
Decaf coffee often sparks curiosity. How is it made? Does it still taste good? And most importantly, is it worth trying? Let’s break down the science behind decaf coffee.
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.