Journal
Stories from origin, brewing guides, coffee knowledge and the conservation work behind every cup.
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Origins
What Is Samidori Matcha? The Uji Cultivar Explained
Samidori is a Japanese tea cultivar closely associated with Uji, Kyoto, and the production of shaded teas such as tencha, matcha, and gyokuro. Selected from a tea plant in the Uji region beginning in 1939, Samidori was developed with the qualities valued in these traditional styles of tea. For matcha drinkers, knowing the cultivar adds another layer to understanding what is in the bowl.
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Brewing
How to Store Coffee Beans the Right Way (And 5 Mistakes to Avoid)
Air, moisture, heat and light are what turn good coffee dull. Here is how to store beans properly, and the five common habits that quietly cost you flavor.
Brewing
Cold Brew vs Iced Coffee: What's the Difference?
They look alike in the glass, but cold brew and iced coffee are made differently, taste differently and carry different amounts of caffeine. Here is how to tell them apart.
Origins
Why Kenyan Coffee Is Some of the Best Coffee in the World
Bright acidity, bold fruit and real complexity have made Kenyan coffee a benchmark on cupping tables. A look at the growing conditions and processing behind that reputation.
Coffee & Culture
Top Coffee Trends in 2026: How Today’s Innovations Are Shaping Your Brew
Functional blends, year round cold coffee, sustainability as an expectation and the rise of the at home barista. Six shifts shaping how people drink coffee in 2026.
Origins
Rwanda Coffee: Flavor Profile, Brewing Tips & What Makes It Special
Clean, sweet and brightly acidic, Rwandan coffee has become one of the most rewarding origins for everyday drinking. What it tastes like, and how to brew it well.
Coffee & Culture
Organic vs Conventional Coffee: What’s in Your Cup?
The gap between organic and conventional coffee is wider than taste alone. What certification actually changes for your cup, for the farmers and for the land.
Conservation
Coffee & Conservation: How Your Daily Brew Protects Wildlife
Coffee grows in some of the most biodiverse places on earth. How shade grown, organically farmed coffee protects habitat, and where Twiga fits into that work.
Coffee & Culture
Why Single-Origin Coffee is the Ultimate Upgrade for Your Daily Brew
Single origin coffee comes from one place, so every cup carries the character of that place. Why that matters for flavor, for transparency and for the people who grew it.
Brewing
How to Make Cold Brew Coffee: A Step-by-Step Guide with Twiga Coffee
Smooth, low in acidity and simple to make at home. A step by step method for cold brew, plus the variations worth trying once you have the basics down.
Origins
Peruvian Coffee Unveiled: A Journey Through Flavor and Tradition
Grown high in the Andes and long overlooked, Peruvian coffee has quietly become one of South America's most interesting origins. Its history, processing and flavor.
Origins
Rwanda Coffee: A Taste of Excellence
The history, terroir and processing that have made Rwandan coffee a specialty benchmark, and how Twiga brings it to the cup.
Origins
Ethiopia Sidamo Coffee: A Journey Through Flavor and Tradition
From the highlands of southern Ethiopia, Sidamo is grown, harvested and naturally processed much as it always has been. Where its bright, fruit forward character comes from.
Origins
The Rich History of Yirgacheffe Coffee: From Ancient Origins to Modern Twiga Delights
Yirgacheffe has been growing coffee for centuries, and its floral, delicate character is still a reference point for Ethiopian coffee. A short history of the region and its methods.
Brewing
How to Brew the Best Ethiopian Coffee
Ethiopian coffee rewards a lighter hand and a cleaner extraction. What to change about your grind, your ratio and your method to get the most out of it.
Origins
Ethiopia Sidamo: A Natural Processed Whole Bean Coffee
Naturally processed and sold as whole bean, Ethiopia Sidamo keeps both its fruit and its freshness. Why the processing method and the timing of the grind both matter.
Brewing
How to Make Cold Foam for Coffee
Cold foam turns an ordinary iced coffee into something worth sitting down for. Five ways to make it at home, with or without special equipment.
Origins
Best African Coffees to Try
A guide to four African coffees worth seeking out, from Ethiopia Sidamo and Yirgacheffe to Kenya Grade AA and Rwanda, and what sets each one apart.
Origins
African Coffee: The Ultimate Guide
Africa is the birthplace of coffee and still home to some of its finest. An introduction to the continent's main growing regions and what each is known for.
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