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The Journey of Coffee

9th Century - Ethiopia

Legend has it that a goat herder named Kaldi discovered coffee when his goats became particularly energetic after eating coffee cherries.

15th Century - Yemen

Sufi monks began cultivating coffee and using it to stay awake during long nights of prayer, spreading its use across the Arabian Peninsula.

17th Century - Europe

Coffee reaches Europe through Venetian traders, leading to the establishment of the first coffee houses that became centers of intellectual discussion.

19th Century - Americas

Coffee cultivation spreads to the Americas, with Brazil becoming the world's largest producer, shaping global coffee culture.

The Science of Coffee

Chemistry

Coffee contains over 1,000 chemical compounds, including caffeine, chlorogenic acids, and various antioxidants that contribute to its complex flavor profile.

Bean Varieties

Two main species: Arabica (70% of world production) offers smoother, sweeter flavors; Robusta provides stronger, more bitter taste with higher caffeine content.

Roasting

Temperature and time control the roast level - light, medium, or dark - each affecting flavor, acidity, and body through complex chemical reactions like the Maillard reaction.

Brewing

Extraction chemistry determines flavor balance. Optimal extraction (18-22%) yields balanced acidity, sweetness, and bitterness through proper temperature and time control.

Brewing Methods

Espresso

High-pressure extraction (9 bars) through finely ground coffee produces concentrated shot with rich crema in 25-30 seconds.

25-30s 1oz 195°F

French Press

Full immersion brewing with coarse grind and metal filter allows natural oils to remain, creating full-bodied cup.

4min 8oz 205°F

Pour Over

Manual control of water flow through medium grind allows precise extraction, highlighting coffee's natural flavors.

3min 12oz 195°F

Cold Brew

Slow extraction over 12-24 hours in cold water reduces acidity and bitterness, creating smooth, concentrated coffee.

18hrs 16oz 32°F

Coffee Culture Around the World

Turkey

Thick, strong coffee boiled in a cezve, served unfiltered with grounds that form patterns for fortune telling.

Vietnam

Strong drip coffee served over sweetened condensed milk, reflecting French colonial influence and local sweetness.

Italy

Quick standing espresso shots at the bar, integral to daily social rituals and conversation starters.

Ethiopia

Three rounds of progressively weaker coffee served during elaborate ceremonies that strengthen community bonds.

Our Sustainability Commitment

Responsible Sourcing

We partner directly with coffee farmers in Cambodia and neighboring regions, ensuring fair wages and sustainable farming practices that preserve the land for future generations.

Eco-Friendly Practices

Biodegradable packaging and compostable cups

Energy-efficient roasting equipment

Water conservation in processing

Zero-waste coffee grounds for composting

Community Impact

Supporting local education, women's cooperatives, and environmental conservation projects that benefit the communities where our coffee is grown.

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