Coffee blog
The Chimbá blog
Origins, processing, rituals and recipes. Everything behind a good cup.
Tasting and qualityWhat makes a coffee specialty coffeeWhat specialty coffee really means: the SCA score of 80+, how cupping works, which attributes tasters judge, and why defects and freshness matter so much.read →Origin and flavorHigh altitude coffee: what the mountain does to your cupWhat high altitude coffee is and why elevation changes flavor: cooler air, slower ripening, denser beans and brighter acidity, explained in plain language.read →Coffee processingWashed vs natural coffee, and where honey fits inWashed vs natural coffee, plus honey: how coffee cherries are processed after harvest and what each method does to acidity, body, sweetness and fruit.read →Rituals and habitsCoffee culture in South America, one ritual at a timeCoffee culture in South America through four rituals: Colombian tinto, Brazilian cafezinho, Mexican café de olla and the long, unhurried sobremesa.read →Brewing guideHow to brew V60 coffee without overthinking itHow to brew V60 coffee: a 1:15 to 1:17 ratio, water at 92–96 °C, a medium-fine grind, the bloom and timing, plus common mistakes and how to fix them.read →Brewing guideFrench press coffee ratio, method and tips for a cleaner cupThe French press coffee ratio that works, plus a step-by-step method: coarse grind, about 1:15, a 4-minute steep, and how to avoid sludge and bitterness.read →OriginsColombian coffee: a guide to regions, varieties and harvestsA guide to Colombian coffee: Huila, Nariño, Cauca, Antioquia and the Coffee Axis, plus Castillo, Caturra and Typica, and the main and mitaca harvests.read →OriginsBrazilian coffee: the giant behind nutty, chocolatey cupsBrazilian coffee from the world's largest producer: Minas Gerais, Espírito Santo and conilon, natural and pulped natural processing, and nutty notes.read →OriginsPeruvian coffee and Ecuador coffee: two Andean origins worth knowingPeruvian coffee and coffee from Ecuador: Cajamarca, Junín, Cusco, Loja and Zamora Chinchipe, the role of organic coffee, and how these origins taste.read →OriginsMexican coffee: from Chiapas to Veracruz, a guide for your cupA guide to Mexican coffee: Chiapas, Veracruz, Oaxaca and Puebla, what "altura" and strictly high grown mean, organic coffee and how each region tastes.read →Freshness at homeHow to store coffee beans so they stay freshHow to store coffee beans: why whole bean beats ground, what degassing is, when coffee tastes best after roasting, and why the fridge is a bad idea.read →Behind the brandHow Chimbá was made: coffee brand design from cup to feedChimbá, a coffee brand design project by Alkeme Design: identity, coffee-cherry colors, coffee packaging design in paper tubes, website and Instagram.read →