Vela Ethan is headed to World of Coffee! We’re setting up a booth in the Roaster Village to share a taste of Peru’s most elite beans. ✨ Featuring: Award-winning COE Exquisite Geisha Exclusive SL-09 Find us at Booth # P18 from April 10–12. Don’t miss out on the best of Peru! 🇵🇪 #WOC2026 #SanDiegoCoffee #SpecialtyCoffee #PeruCoffee #VelaEthan #CoffeeRoasters

When we immerse ourselves in the rich flavors of chocolate and coffee, we often overlook the art and science behind it — the meticulous evaluation process of cocoa beans and coffee beans. Today, let's explore and understand the differences in evaluating these two precious beans, uncovering their unique testing methods and tools. Cocoa Beans Evaluation: A Fusion of Art and Science Cocoa beans, the soul of chocolate, have a direct impact on the final product's flavor and taste.

Chocolate is a food loved by many, and the wide variety of chocolates on the market makes you want to take a bite. Its smooth, rich texture, delicious flavor, and ability to relieve tension and relax the body bring a sense of joy and happiness. However, do you know that the chocolate everyone loves to indulge in might not actually be made of chocolate? The Hidden Cancer Risk in Chocolate Many chocolates on the market are primarily made from sugar and palm oil. The smoke p

When it comes to Peru coffee, many people might not be familiar with it. Located on the west side of South America, bordered by Ecuador and Colombia to the north, Brazil to the east, and Bolivia and Chile to the south, Peru has the Pacific Ocean on its western side. Peru actually began cultivating coffee as early as the 17th century, but most of the coffee produced was seized by the government for repaying national debts. Due to debts owed to countries like England and Spain,