Ever wondered why Sumatran coffees all seem to have “that taste?”

Natural processing is the oldest method of processing and is most commonly found in Ethiopia. Honey processing was developed in the 1990s.

Sometimes called wet processing, washed coffees are known for being clean tasting with a lot of clarity in the cup.

What happens to our coffees before they ever leave origin?

What the heck is a Gesha and why should I care?

Peaberries are easily spot-able: they’ll be rounded rather than having a flat edge.

Try to notice the next time you really dig a particular coffee not just where’s from or how it’s processed, but what variety it is.

While most people might be familiar with the sweet, milky drink served at Starbucks and elsewhere, traditional matcha is quite different both in its preparation and its consumption.

We take our decaf pretty seriously, but how does a plant that naturally produces caffeine become decaffeinated?

Having two espressos on offer has been a part of Deeper Roots culture for a long time - but you might find yourself asking why bother with a single origin espresso at all, or what does that even mean?

Let’s talk through a few more complex fermentation types that can offer interesting flavors, more control, and higher cupping scores - all of which can lead to a bigger payday for the producer.

Fermentation isn’t just for making pickles; actually, every coffee that makes its way to your cup has been fermented in some way.

I’ve often told people that I taste things for a living, usually in jest. But the thing is: we really do taste and identify flavors as a part of our job.

Good milk can make or break a delicious latte - but what makes for good milk? Why is alternative milk so difficult to steam? Let’s take a look at the science of good milk foam, and how to best achieve it.