Origins & Sourcing
Farm stories, direct trade sourcing, traceability, and the journey from seed to cup
Ethiopian vs Colombian Coffee: What’s the Difference?
Ethiopian vs Colombian coffee: floral and fruit-driven vs balanced and sweet. A side-by-side on flavor, origin and processing, and which to choose for how you drink.
Colombian Coffee Guide: Origin, Flavor & Sourcing
Colombian coffee is more than the balanced classic. Huila’s farms grow floral Gesha, Sidra, and Pink Bourbon. Regions, varieties, flavor, and how we source it.
Brazilian Coffee Guide: Origin, Flavor & Sourcing
More than commodity blends: Brazilian specialty coffee tastes of chocolate, almond, and caramel. Regions, the natural process, and our Cup of Excellence estate.
Ethiopian Coffee Guide: Origin, Flavor & Sourcing
Ethiopia is coffee’s birthplace: heirloom varieties, jasmine-and-berry cups, farms up to 2,200 m. Regions, processing, and how we source from Limmu.
El Salvador Coffee Guide: Origin, Flavor & Sourcing
Pacamara, heirloom Bourbon, and volcanic highlands: what makes Salvadoran specialty coffee special, and how we source our washed Pacamara from Chalatenango.
Ecuadorian Coffee Guide: Origin, Flavor & Sourcing
Why Ecuadorian coffee is specialty’s best-kept secret: regions, the Sidra variety, flavor profile, and how we source ours from 2,100 masl in Pichincha.
How Sustainable Coffee Sourcing Impacts Every Cup
The coffee in your mug this morning passed through many hands before it reached you: the family that picked the cherry, the station that dried it, the exporter, the importer, the roaster in Richmond, BC who cupped the sample and bought the lot. Sustainable sourcing is about what happens at each of those hands, and […]
Meet the Farmers Behind Our Beans: The Story of Volcan Azul
At Beanlytics Craft Coffee, we believe that every cup of coffee tells a story. When you drink one of our lots, you are drinking someone’s work. This article is about the farm behind our Volcan Azul coffee: who runs it, how the coffee is grown and dried, and what that puts in the cup. Discovering […]
Every country described above has a page of its own — coffee by origin, with the farm, region, altitude and process listed on each lot we have roasted from it.