Shared Knowledge

Knowledge as a common good. Open science, research, and learning about coffee without patents, gatekeeping, or educational elitism.

17 Jan 2026 7 min read

Coffee Freshness Has No Date — It Has Chemistry

The same coffee tasted one day after roasting and three weeks later is, for the senses, two different experiences. The reason lies not in “freshness,” but in the evolution of aromatic compounds after roasting.

16 Jan 2026 7 min read

From Shit to Jasmine: What You’re Really Smelling in Coffee

The same molecules shape jasmine, coffee, and shit. This text is about where aroma flips from floral to fecal — and who gets to decide what we’re smelling.

16 Jan 2026 4 min read

Coffee Rust and the Farmer’s Choice

Coffee rust isn’t just a disease — it’s a decision farmers have to live with. This story follows one of those choices, made far from the cup, in the mountains of Nariño.

16 Jan 2026 3 min read

From Headhunters to Coffee Farmers: The Bugkalot Story

A coffee can be extraordinary — and still never leave the mountain. This is a story about Philippine coffee, where broken bridges, not broken trees, decide what reaches the cup.

15 Jan 2026 10 min read

Agronomist — The Bridge Between Knowledge and Producers

Behind every coffee farm stands someone we rarely see. This is a conversation about how coffee actually survives in the field.