Excelsa Coffee shows its potential. Can an ancient coffee variety save our beans? Climate change presents a significant threat to the future of coffee, as rising temperatures and unpredictable weather patterns are making previously suitable land no longer fit for production. To tackle this challenge, researchers and producers have three options: relocating coffee production to areas that are now more suitable, adapting farming practices, or planting new, more resilient varieties. The first two options are considered less favourable due to Read More [...]

Buy some of the best coffee you've ever tasted. Guaranteed amazing! Why cappuccino is rarely ordered after 11:00 in Italy. Italians take their coffee very seriously, and there are certain unwritten rules and customs about ordering and drinking coffee in Italian coffee shops and bars. One of these customs is that it is considered strange to order a cappuccino after 11am. The reason for this is that cappuccinos are traditionally considered a morning drink. They are made with equal Read More [...]

Anatomy of a Coffee Bean What's inside a coffee bean? Coffee beans are the seeds of the coffee plant, and they have a unique anatomy that is responsible for the flavour and aroma of the coffee that is brewed from it. Understanding the different internal and external elements of a coffee bean can help coffee roasters and blenders to better understand the how different elements of the bean react to the heat of the roaster. The external elements of a Read More [...]

Sidamo, Ethiopia: coffee spotlight. Spotlight: Sidamo Sidamo coffee from the Sidamo region of Ethiopia is one of our favourite origins here at Dreambeans.  It has a unique flavour profile, which is often described as having notes of fruit and floral undertones, but these are just the top notes. For me, the essential characteristic of Sidamo is its richness and the crispness of its taste profile. Amazing body and mouthfeel, crowned by the fruity and floral top notes. Read More [...]

Coffee processing terms A method of coffee processing where the outer layer of the coffee cherry is removed using water. A method of coffee processing where the coffee cherries are left to dry in the sun before the beans are removed. Removing the outer layer of the coffee cherry to reveal the beans. Using naturally occurring microorganisms to break down the mucilage surrounding the coffee beans. The process of removing moisture from the coffee beans to Read More [...]

Coffee Processing Methods Coffee processing refers to the method used to remove the outer layer of the coffee cherry (fruit) to reveal the inner seed, which is then dried and roasted to make the coffee beans we know and love. There are two main methods of coffee processing: wet processing and natural processing. Natural processing Natural processing, also known as dry processing, is an older method of coffee processing that is going through something of a revival and is becoming increasingly Read More [...]

Last orders for Christmas, Wednesday 21st December Last Christmas orders this year will be 10:00 on Wednesday 21 December. Orders placed by 10am will definitely be processed and handed over to the couriers. Our couriers, who do an excellent job all year round, are completely snowed under at this time of year, yet they assure us they will do their best to get everything delivered in time. So please, if you can, get your orders in early.  It's a busy Read More [...]

Coffee Ice Cubes. Handy to have in your freezer If you often have some coffee left over in your French press or coffee pot, instead of pouring it down the sink, put it in an ice cube tray and make a few coffee ice cubes. Once the cubes are made, you can keep them for ages in a bag or container in your freezer. Then, the next time you have an iced coffee, you'll have coffee ice cubes. No more Read More [...]

Oaxaca La Cañada SHG Organic On the tasting table: In the La Canada area of Oaxaca, Mexico, the humidity and altitude combine to make the perfect environment for growing coffee. Most of the varietals are Mundo Novo, Bourbon, Typica, and Criollo, grown at a height of 1,200 to 1,500 meters. In this area, close to Eloxochitlán de Flores Magón, lies the headquarters of Union de Productores Las Flores. Each member has between .5 and 3 hectares of land, and they Read More [...]

Tasting time: Mantiqueira Amarelo, Brazil Beautiful big Yellow Bourbon beans The Serra de Mantiqueria mountains run for 320km across Southeastern Brazil, through Sao Paulo, Minas Gerais and Rio de Janiero. The Mantiqueria de Minas region, which is in the state of Minas Gerais, was the first in the Brazilian coffee business to get a geographical indication (supported and developed by BSCA). With 25 counties in the region and 7,800 farmers, 89% of whom are smallholders, this development, similar to "terroir" Read More [...]