Use roasted coffee. This one-serving development recipe adds an optional cardamom accent to a brew-over-ice approach. Atlas has not tested the flavour; it is not a confirmed Seen menu item. Equipment: V60, paper, grinder, scale, timer, kettle and heat-safe server.
Read articleA fruity, bright sample can be described clearly without deciding whether it suits your menu. The SCA Coffee Value Assessment separates descriptive sensory observations from affective judgments about quality, while physical and extrinsic information form separate assessments. For a roaster, this makes a cupping note more useful than a single unexplained score.
Read articleUse roasted coffee, not green beans. This two-serving guide adapts James Hoffmann’s recipe published by HARIO Europe. It is a starting point, not an Atlas-tested recipe or a Seen menu item. Use a size-02 V60 with matching paper, a server, grinder, scale, timer and controlled-pour kettle.
Read articleA clean-looking sample is a starting point, not a cup-quality guarantee. The SCA separates physical assessment—colour, defects, moisture and size—from sensory assessment. Screen analysis describes bean-size distribution; defect assessment describes physical faults. They answer different questions and should accompany a representative sample and cupping.
Read articleProcessing describes how the fruit is removed and the seed is dried after harvest. In natural processing the whole cherry dries around the seed; in washed processing the skin, pulp and mucilage are removed before drying; honey processing removes the skin while retaining a controlled amount of mucilage during drying. These labels help explain production choices and potential cup character, but they do not guarantee quality or consistency.
Read articleA country name is only the first layer of origin. Commercially useful origin data moves from country to region or subregion, then to the farm, estate, cooperative or washing station, and finally to a traceable lot. Elevation, harvest timing and local growing conditions can help explain expected availability and cup potential, but none of them replaces sampling and written specifications.
Read articleSpecies, variety and origin describe different things. World Coffee Research notes that most historic Arabica varieties descend from Typica and Bourbon; later breeding introduced rust-resistant varieties and, more recently, genetically diverse F1 hybrids. Robusta has broad genetic diversity rooted in western sub-Saharan Africa. A variety name can indicate genetic and agronomic potential, but it does not by itself guarantee cup quality.
Read articleCoffea arabica and Coffea canephora—often called Robusta—are different species, not simply two quality grades. Their genetics, preferred growing conditions and fruit development differ, influencing flavor precursors and roasting behavior. Arabica is often associated with greater aromatic complexity, while Canephora can offer higher caffeine, body, resilience and different commercial applications; quality exists across both species.
Read articleExplore wholesale green coffee beans by destination or origin. Share your specification, quantity and delivery requirements to request a quotation.
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