Coffee

Reposado: (adj.) it’s like nap-time for green coffee beans. After coffee is harvested, pulped, washed, and dried, it is left in its parchment (a thin skin around the bean) for…

  When shopping for coffee and looking at bean specs, you’ve probably seen a number indicating the altitude at which the coffee was grown. If you’re not super into coffee,…

Americano: (n.) a different way to get to a good cup of coffee. An Americano is made by pulling a double shot of espresso over 6oz of hot water. This creates…

Single-origin: (adj.) used to describe a coffee that comes from one lot, farm, region, or country. Before the past decade, most of the coffee people drank was probably a blend of beans…

Sometimes on hot summer days, you just gotta treat yourself. Here’s a slammin’ solo recipe for our Yemen Marqaha on Silverton over ice. If you don’t have a gram scale,…

Here at La Colombe, we continue to take coffee to the next level. Sometimes to do that, you have to rethink your approach, and tear it all apart. With our…

Microfoam: (n.) the holy grail of latte art. When steaming milk for a latte, microfoam is our goal. Aerating milk while it’s cool produces tiny air bubbles that give the milk…

Organic farming involves managing natural resources responsibly, cultivating soil fertility, and supporting biodiversity, all without the use of synthetic chemical products. Organics are a small corner of the coffee industry,…