Roaster's Log
The Unseen Purity: Why Your Specialty Coffee is Virtually Mycotoxin-Free
For many coffee lovers, the daily ritual is a sacred one. The aroma, the warmth,...
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Defining Specialty Coffee – More Than a Score
Specialty Coffee, Coffee Value Assessment (CVA), Q Grader, Coffee Cupping, and Coffee Industry Innovation ...
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How to Get a Coffee Subscription (and Why It Should Be Half Mile Coffee)
Discover how to start a coffee subscription with Half Mile Coffee. Fresh, specialty-grade beans that...
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Home Brewing Secrets Revealed: What Coffee Roasters Don't Want You to Know
Unlock the real secrets behind amazing home-brewed coffee—no fancy equipment needed. In this guide, you'll...
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Harvest of Hope: A Cerrado Brazil Coffee Story
Meet João and Maria On the expansive, sun‑baked plains of Cerrado, a region of rolling...
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Toxins in Coffee: Separating Fact from Fear — Why Specialty Coffee Is Different
I was recently, and rightfully so, asked about toxins and the agricultural practices in coffee. If...
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Specialty Coffee vs. Commodity Coffee
What makes specialty coffee different from commodity coffee? Learn how quality, sourcing, scoring, and sustainability...
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Finca Soledad: From Summits to Soil
Discover the story behind Finca Soledad—an ultra-limited Ecuadorian microlot grown in a biodiverse cloud forest...
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Washed, Natural, Honey and Beyond
Coffee processing methods—like washed, natural, honey, anaerobic, and co-fermented—play a major role in how your...
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What Makes a Coffee Score 90+? A Q Graders Perspective on high scoring coffee.
A 90 plus coffee is given that score based on quality. All of the Special...
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