A few weeks ago, Vincent, Svet and Rose from Le Brûloir visited us in El Salvador. We had a great time with them at Las Cruces with Mr....

In this interview, I interview my uncle Fernando Gutierrez, from Finca Las Nubes. This is the second crop we are working with him, and...

What is the Added value that Boutique importers bring to the Specialty Coffee Value Chain? What is a Boutique Importer? For the most...

This year, we started working with David and Marc from Escape Coffee Roasters in Montreal. This rapidly growing team and operation has...

A Hidden Gem Just North of Montreal KOHI Micro-Terrefacteur will always have a special place in our hearts at Republica. Being one our...

Link for their coffees at the bottom of the page! 1.Tell us more about 94 Celcius(Genesis, general overview, your community, ect) It all...

The undisputed Italian 'spro masters. With Chris Battagli from 416 Coffee 1. Tell us more about 416 Coffee (Genesis, general overview,...

What is Semi-Washed (Honey) Processing? "Semi-Washed" in an umbrella term for any coffee process in which the skin but not the mucilage...

A Guide to Salvadoran Naturals Did you know that El Salvador’s first coffees produced were Naturally processed? When coffee was first...

To soak or not to soak? That is the question. Soaking is a sub-variation of the washed process; and although it itself has many...

When you think of Guatemala, you think of Antigua. When you think of Costa Rica, you think Tarrazu. When you think of Colombia you think...