Whole bean coffee: guides, tips and stories

Whole bean coffee is not just a commodity, it is a craft — from selecting the beans through roasting to the last thirty seconds when you brew it at home. That is why this magazine focuses on what actually decides what ends up in the cup: how to tell fresh coffee from stale, what really separates arabica from robusta, how to dial in the grind for a french press, a pour-over or a moka pot, and how to store beans so they keep their flavour as long as possible. Alongside the practical guides you will find stories from the other end of the supply chain — from the Sierra Nevada de Santa Marta in Colombia, where our coffee is grown by Arhuaco families. Every bag you buy helps the community buy back its ancestral land.