Your Guide to the World of Coffee

Ever wondered what sets a flat white apart from a cappuccino? This poster breaks down classic espresso drinks, explaining the key differences in a simple, visual way.

Explore how different brewing methods affect flavor, body, and aroma. From immersion to pour-over, this poster invites you to compare results and discover new ways to enjoy coffee.

Built from the project's largest sample set to date, this edition evaluates Yunnan coffee's overall flavor performance across four key dimensions: aftertaste, body, acidity, and sweetness.

This edition uses a geographic distribution format, covering 415 coffee samples and 15,325 cupping data points across Yunnan's growing regions. It maps flavor profiles for 10 distinct areas — including Baoshan, Simao, and Menglian — showing each region's location and its characteristic sensory data.

The inaugural edition of this ongoing research project, analyzing 319 coffee samples and 11,803 cupping data points from across Yunnan. Radar charts present the sensory distribution of dry aroma, wet aroma, and overall flavor across 10 growing regions including Baoshan, Simao, and Menglian.

A seed-to-cup travel guide through the heart of Pu'er's coffee country. This map connects specialty coffee farms along a route spanning Pu'er, Ning'er, Mojiang, and Xishuangbanna — designed for visitors who want to see firsthand how coffee trade supports farming communities and sustainable livelihoods.

An overview of the basic steps behind common coffee processing methods. This poster helps clarify how coffee changes from cherry to green bean.

This matrix shows how different processing methods can shape flavors, offering a framework to understand how processing choices influence the final cup.

The Torch Intervention model explains the poverty cycle faced by many smallholder coffee farmers and highlights how education can help create long-term change within coffee communities.

A visual guide to identifying and classifying robusta green coffee defects according to specialty grading standards, designed to support learning, calibration, and quality evaluation.

A visual guide to identifying and classifying arabica green coffee defects according to specialty grading standards, designed to support learning, calibration, and quality evaluation.