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 11, 2017
by Matthew Kellso

Coffee Cupping | A Starter's Guide To Tasting A Cup Of Coffee

I'm going to start by saying, these couple of paragraphs are not going to give you nearly enough information about coffee cupping. I'm basically going to tell you some of what I use to make my images and descriptions.

October 21, 2016
by Matthew Kellso

What is a "Gold Label" Coffee?

This is probably one of the most popular questions I get asked. When we package our coffee, we use a natural kraft bag and include either a brown or gold envelope card with the coffee origin stamped on...

October 29, 2015
by Matthew Kellso

The Common Fallacy Of Oily Coffee Beans Explained.

As I have been trying to determine what blog posts to write, I think back on questions I'm asked or conversations I've had with customers over the years. One of the most common conversations that I have had is with people...

November 3, 2014
by Matthew Kellso

Like Coffee? Then You Love The Black-Throated Blue Warbler

The Coffee Berry Borer, a small beetle native to many coffee farms, is the most feared enemy of any coffee farmer. These bugs are tiny, in fact, they can be as small as a couple of millimeters in length. They...

July 26, 2014
by Matthew Kellso

How I Enjoy Coffee When It Is This Hot Out.

113 Degrees... Seriously? I've lived in Arizona for going on 27 years now, and every year there is a week that I wonder why I live here and how I could make it through another year. This week may not have...

April 21, 2014
by Matthew Kellso

Our Roast Profiles Part 3: The Full City Roast

The next roast level that we want to talk about is the Full City roast. This roast level is likely synonymous with a medium roast to many people. The color of the coffee beans starts to become more even, but...

April 11, 2014
by Matthew Kellso

Our Roast Profiles Part 2: The City+ Roast

Last week we talked about the City Roast, that would indicate that the only logical thing to do this week is to continue the series and talk about the distinctly different City+ roast.The slight difference between City & City+ roast...

April 5, 2014
by Matthew Kellso

Our Roast Profiles Part 1: The City Roast

City Roast Coffee Can Also Be Referred To As Light Roast Coffee: People often ask for a light roast or a dark roast. I think they ask that because of the coffees they are currently drinking and what they think...

March 30, 2014
by Matthew Kellso

Swiss Water Process Coffee

Years ago, I thought I knew decaf. I knew that it was made with chemicals that I was happier staying in the dark on the details. I knew that it was a crappy version of coffee. I agreed with David...

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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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