Journal

Coffee starts as a fruit - a cherry with a bean inside. Processing is the step where that fruit is removed and the beans are dried. The way this is...

We’ve got 35 Halaal-certified Bootlegger cafés across South Africa, each one built around good food, great coffee and a space that works for any ki...

When someone describes a coffee as sweet, it doesn’t mean sugar has been added. It refers to the natural sugars that develop inside the coffee cher...

Ever wondered why one coffee tastes fruity and another feels more chocolatey? The flavour wheel helps make sense of it. Here’s a simple guide to un...

You don’t need training, tools, or a tasting vocabulary to understand coffee. It’s all about noticing the flavours and enjoying them. Start with th...

As coffee culture continues to evolve, 2026 is shaping up to be a year defined by quality, innovation, and purpose. From what people drink to how t...

Coffee starts as a fruit - the coffee cherry. The lightly sweet outer husk of that fruit is cascara and it’s what gives CAS its clean, natural ener...

Single origin coffees highlight a region. Blends highlight craftsmanship. They’re carefully built to balance flavours, textures, and aromas - creat...