Our Coffee Blog
You’re staring at two bags of coffee from the same country. One is 20 GEL, the other is 62GEL. What gives? From treacherous mountain harvests to experimental processing methods, the journey of a coffee bean is filled with hidden factors that shape not only its flavor but also its final price tag
Geisha. Wush Wush. Pacamara. To a coffee lover, these aren't just exotic names—they're legends. But what gives these rare varieties their near-mythical status and justifies their premium price? The answer lies in a story of unique origins, demanding cultivation, and flavors you have to taste to believe.
If you've browsed our coffee selections, you might have noticed that we always mention the altitude at which each coffee is grown. This isn't just a trivial detail; altitude plays a significant role in shaping the flavors of your coffee. Let's explore how the height at which coffee is cultivated influences its taste, making your morning brew a unique experience.
In this post, we’d like to introduce you to someone you may have seen around our coffee shops but didn’t know is one of the driving forces behind Shavi Coffee Roasters.
We’ve all heard it before: "The fresher the coffee, the better the taste!" But is that really true? While freshness is important, there’s a bit more to the story. Let’s break down this common coffee myth.
One of the most common coffee myths is that dark roast coffee has more caffeine than light roast because it tastes stronger and bolder. Others claim the opposite–that light roast is more caffeinated because it retains more of the bean's natural properties. So, what's the truth? Let's break it down!