Check out our legacy blog posts

Sagebrush coffee has been known for our coffee education for over a decade. We used to showcase this with a traditional blog, writing articles constantly.

In our latest iteration of our website we have created an extensive education al portal with specific intentional articles showcasing what we learn at origin with the the coffee community at large.

read below to see our legacy articles or link here to our new learning portal.

Education Portal

Legacy Blog Articles

Sagebrush Coffee Education

January 15, 2021
by Matthew Kellso

Kenya | An Innovative Pathmaker in Coffee

Kenya (ken•yuh) possesses a handful of unique characteristics within its coffee industry that make it stand out from the rest. The country was one of the last African countries to be introduced to coffee as a cash crop and, as a result,...

July 21, 2020
by Zoe Maiden

Burundi | Defying Obstacles & Becoming a Force in the Coffee World

Burundi History and Geography We have had the privilege of offering some unique and delicious coffees from Burundi (br•oon•dee) over the years. Not many people are aware of Burundian beans, or even the country as a whole. I am hoping to change...

March 8, 2020
by Matthew Kellso

Yemen | A Key Player in the Early Cultivation of Coffee

Coffee has a unique and symbolic history in the country of Yemen (yeh•muhn). In ancient days, Sufri monks would use it to aid them with their devotional practices. During its peak exportation period, Yemeni coffee producers would use camels to...

October 3, 2019
by Matthew Kellso

Ethiopia | A Coffee Origin Story, Unique Flavor Profile, and Fan Favorite

Coffees from Ethiopia are always a favorite. For many years, they have been the world's best-reviewed single-origin premium coffee beans. As the fifth largest coffee producer in the world, Ethiopia has mastered the art of harvesting and processing the beans, and the...

September 20, 2019
by Matthew Kellso

El Salvador | Where Economic Success is Fueled By Coffee

El Salvador Coffee History Although the smallest of the Latin American countries, El Salvador (el sal•vuh•dor) produces incredible, high-grade coffee beans. For more than a century, coffee production has increased economic growth and is considered a pinnacle in El Salvadoran history....

May 15, 2019
by Matthew Kellso

Sumatra | Indonesia's Leading Producer of Coffee

Sumatra (soo•maa•truh) is the largest island that is fully within the Republic of Indonesia and is home to roughly 55 million people. A leading producer in Indonesia's coffee industry, the size of Sumatra’s crop accounts for 74.2% of the country's total...

March 15, 2019
by Zoe Maiden

Nicaragua | A Wide Variety of Coffee with a Challenging History

Beans from Nicaragua (ni•kr•aa•gwuh) are a rare offering here at Sagebrush, but when we do have them available they are always a special treat. Incredibly versatile in flavor, many Nicaraguan coffees are known to have a mild, fruity brightness while some offer...

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The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

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Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

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Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

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Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

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