On Blending

Blending coffee is a rather contentious issue, but it’s important, so I’m going to wade into the fray. As coffee sourcing becomes more transparent, and as more and more high-quality single origins become available, blending has been cast in an almost suspicious light—as if the only serious coffee is a rarified single origin. I beg to differ, for a number of reasons. One of the elements … [Read more...]

Profiles in Coffee: Central America

coffee worker

The isthmus of Central America (for coffee purposes, the five southernmost Mexican states must also be included) is a geologically active region, home to the mountain ranges and fertile volcanic soil so conducive to coffee production. About one-fifth of Arabica is grown in Central America and Mexico. Central American coffees tend to share the following features: mild intensity with light to … [Read more...]

Profiles in Coffee: East Africa

east africa

Disclaimer: It's difficult for a coffee nerd to talk broadly about East African coffees, since every country (and many regions within countries) deserves its own in-depth examination. But our goal here is to provide a basic introduction to the main regions of high-quality commercial Arabica production from which Red Rock gets our green coffee, because we feel that the more one knows about where … [Read more...]

Profiles in Coffee: Indonesia


In our first installment, we take you to the archipelago of Indonesia. Comprising more than 17,500 islands, Indonesia is the fourth largest coffee producer in the world. Coffee was introduced to the island of Java by Dutch colonists at the end of the 17th century. Indonesia was one of the first places, outside of the plant's native Yemen and Ethiopia, where coffee was grown. More than 90% of … [Read more...]