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The journal · Issue 26-03

Stories

Long reads, brewing craft and field notes from the people growing, roasting and pouring the world's best coffee.

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Washed, Natural, Honey: How Processing Shapes the CupLong read

Washed, Natural, Honey: How Processing Shapes the Cup

The same bean can taste like three different coffees. Washed, natural and honey processing change flavour as much as origin does — here's what each one does, and which you'll like.

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Vereda Editorial · 5 min read
What Actually Makes Coffee "Specialty"?Long read

What Actually Makes Coffee "Specialty"?

Specialty coffee is more than a marketing word. It means a measurable grade — 80+ out of 100 — and a bean you can trace back to the farm. Here's what that really means.

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Vereda Editorial · 8 min read
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