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

October 31, 2021
by Karla Walker

The Coffee Region Debate | Yirgacheffe vs. Sidama

The differentiating characteristic of African coffee is usually its fruity and bright flavor. The contrast between Latin American and African coffee is stark. But what makes African coffee even more interesting is that there can be a big...

October 13, 2021
by Karla Walker

What Are Coffee Competitions & Why Are They Important?

If you were a coffee farmer back in the 80s and 90s and produced high-quality coffee, there were very few ways to market and tell people about how great your coffee was. There was no mechanism in place that would...

October 5, 2021
by Karla Walker

Ethiopia's Recent Harvesting Report | Why Coffee is Their #1 Crop

Ethiopia has become one the most popular coffee in the world. Not only does it boast of being the origin of coffee, but now it has grown to unprecedented levels. It has been a long road for Ethiopian...

September 26, 2021
by Karla Walker

Get to Know the Altieri Farm, Our Direct Supplier of Panama Coffee

One of our biggest goals at Sagebrush Coffee is to showcase the work of our producers. We love building and growing direct relationships with the people that do the work of planting, growing, harvesting, and processing the coffee we love...

September 20, 2021
by Matthew Kellso

Pourover Vs. Drip Brewer | A Showdown of Laziness vs. Extraction Perfection

I have a confession to make. As the owner of Sagebrush, my daily morning cup of coffee comes from our home Moccamaster coffee pot. I don’t use a V60 pour over, a Chemex, or an Aeropress daily. We’ve kept a...

September 17, 2021
by Karla Walker

The History of the Pour-Over | When Art Meets Science

The pour-over may be my favorite coffee topic of all time, and that might have to do with it being my favorite coffee brewing method. I'll share a little about how it all started. I grew up drinking coffee...

September 14, 2021
by Karla Walker

History of the Espresso Machine | Italy, Where it All Began

Have you ever walked into a coffee shop and wondered how that espresso that you're enjoying came to be? I do. Looking back in history to see what human ingenuity can do has always interested me. It takes a lot of technology, science, and plain old curiosity to take a bean from a cherry, grind it just right, and then pour hot water through to get the best espresso shot possible with the perfect amount of pressure. From where we started to where we are, the advances in science and technology are astounding. So let's take a closer look at where we started and where we are. First, I want to clear up any possible confusion about espresso. Espresso is not a blend, bean, or roast. Espresso is the type of brew that results from water at the correct temperature flowing through finely-ground coffee at the perfect pressure to create the ideal ounce (30 ml) of espresso deliciousness. Heating the water to the ideal temperature and applying the correct pressure is no small feat.

September 5, 2021
by Karla Walker

No Ordinary Brewer | The History of the Chemex

Haven’t read part 1 of this series? Click here to catch up! The defining point of the modern coffee evolution began when people started to drink coffee for the coffee itself and not just for a caffeine kick. If you go...

September 4, 2021
by Karla Walker

The Daily Grind | The Grinder Has Come a Long Way

Although there has been much development and change in coffee grinder technology, some things never change. Grinding coffee was much like grinding spices, so the idea of crushing ingredients to extrapolate flavor is centuries old. Even now, if you travel to Ethiopia and take part in the Ethiopian coffee ceremony, the household matron will use her mortar and pestle and grind the coffee she will prepare and distribute among her guests. You can leave Ethiopia and still find mortar and pestles used today. You can visit modern kitchen and cutlery retailers and find a wide variety of mortar and pestles for purchase.

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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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