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Working with coffee is very sacrfice, since it is a product that is easily damaged. For Alberto Méndez, a young coffee producer from the coffee town of Utuado it is much more complicated, because h...

What we always thought could happen, but we didn’t wanted to realize it, happened this past Sunday, September 18, 2022. Five years after Hurricane María, the phenomenon that wiped off the map the P...

With the purpose of continuing exposing Puerto Rican coffee to different parts of the world, we got together with the renowned Belgian Q Grader, Kim Ossenblok, to carry out the first virtual intern...

When we have to talk about coffee growers in Puerto Rico who are constantly experimenting with their fermentation processes, without a doubt, the name of  Jimmy González must be mentioned. Papamin...

Café Abuelo Domingo from Hacienda La Mocha is an exclusive label for Cuela, but that's not cool part. What is formidable about this coffee is that it comes from one of the few farms that still pro...

These heats are at other levels and coffee is so good for us that we can infuse them in all possible ways.  On this occasion we present you Coffeea Cold Brew, a drink that lends itself to guilles a...

In 2019, when Cuela was just an idea, we took on the task of going to visit Café Don Luis in Yauco.  I had been working as a barista in the industry for about a year and a half and knew about the ...

What is a Natural vs. a Washing Process? In these last days I have been talking to you a lot about the natural process of fermentation. The processes are the stage that comes after the coffee harv...

The Honey method is a very famous method in Brazil, since it is the place where it originates. Why the name Honey? The main reason is because at the time of fermenting the grain, the coffee grower...