September 06, 2026
Cascara is the dried skin of the coffee cherry. Kerala grows coffee and throws the fruit away. A Q Grader on what cascara tastes like, how much caffeine it has, why most of it is not worth drinking, and how to brew a Panama Geisha cascara at home, chukku kaapi style.
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August 30, 2026
If you grew up in Kerala, you grew up trained for acidity. Nellikka (Indian gooseberry) that puckers your whole face...
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July 21, 2026
Discover how Terra Vagamon transformed a former logging site into a thriving forest where shade-grown coffee, native biodiversity, and wild fermentation come together to create a truly unique expression of terroir.
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July 21, 2026
For a century, India dismissed Mara Kaapi as nuisance tree coffee. In May 2026, science formally named it Coffea × libex — and changed the story.
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July 03, 2026
Simple methods, ratios and habits for brewing better specialty coffee at home with the gear you already own.
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July 03, 2026
How green coffee becomes a roasted bean at Bermito — sourcing, profiling and first crack on our Nucleus Link air roaster in Kozhikode.
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July 03, 2026
Why freshness matters and how to store coffee beans at home so every brew tastes the way the roaster intended.
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July 03, 2026
A Q Grader’s guide to noticing aroma, acidity, body, sweetness and finish — and finding the words for what’s in your cup.
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July 03, 2026
How roast level changes acidity, sweetness, body and bitterness — and how to choose the right roast for your brew.
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July 03, 2026
How altitude, variety, climate and processing shape the flavour of coffee from different origins.
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