The Coffee Notebook
Péché Mortel (Deadly Sin) 2.0: Halloween coffee so good, it's scary!
Ah, Halloween... That time of year when ghosts, witches and other spooky creatures emerge from the shadows. But if you thought candy was the star of the show, think again....
Co-fermentation: a revolution for specialty coffee
At 94 Celcius, we're always striving to push the boundaries of specialty coffee, and one of the most exciting practices we've explored in recent years is co-fermenting coffee with fruit....
Green coffee defects: Understanding for Better Value with Les Tassés
The world of coffee is fascinating, but often misunderstood, especially when it comes to the impact of green coffee beans on the final quality of the cup. Just like fruits...
Discovering Wilton Benitez
In the world of specialty coffee, certain names stand out as essential references. Colombian producer and processor Wilton Benitez is one of those visionaries who have transformed the art of...
Meet Sebastián Ramírez : The Producer Behind Finca El Placer
In the world of specialty coffee, there are unique stories behind every cup of coffee. One such story is that of Sebastián Ramírez, a fourth-generation coffee producer and owner of...
The big jump!
It all began during a stay in France, where I was conducting studies on the impact of lipid droplets on the autophagy of intestinal cells. I wasn't expecting to discover...