The Royal Blog

What do you call a coffee that is neither fully washed nor dried in the cherry… and more importantly, what does it mean when we say Pulped Natural, Honey Process, or Semi-Washed? In the world of coffee, there are basically two ways to process post-harvest. You can minimally process before milling and export (i.e., natural, […]

Summer is fading fast, school is back in session, vacations are over and the workaday reality of our millstone existence stares us in the face. This is the season when the real coffee drinking begins, demand and consumption are high, yet as always it corresponds with a time of year when deliveries have ended and […]

I recently took the opportunity to interview Carlos Fernández Morera, a coffee producer in Costa Rica who is using cutting edge experimentation to improve the quality of his coffee. Carlos owns Finca El Diamante and works with a coffee association called Café de Altura, which is located near San Rafael de San Ramón within the province of […]

Seattle Expo Expedition In April, Royal Coffee is embarking on a journey of epic proportions to the storied land of Seattle, Washington. What brings us there? Funny you should ask. Seattle is well known for its coffee, its fresh air, and of course its excellent weather – but we’re truly going there for YOU. Aside […]