Notes on specialty coffee, craft, and the technology behind the cup.https://heylim.com/blog/en-USWed, 17 Jun 2026 00:00:00 GMThttps://heylim.com/blog/washed-natural-honey-processing-explained/https://heylim.com/blog/washed-natural-honey-processing-explained/That strawberry note isn't the farm. It's a wet, risky choice made on a drying bed days after the cherry was picked. Read the processing word before the country.Wed, 17 Jun 2026 00:00:00 GMTsourcingcrafthttps://heylim.com/blog/filter-vs-espresso-why-specialty-coffee-is-brewed/https://heylim.com/blog/filter-vs-espresso-why-specialty-coffee-is-brewed/Every specialty coffee on earth is scored as filter, never as espresso. A taster of twenty years on why the cup that grades rare coffee is the one that lets you taste it.Wed, 10 Jun 2026 00:00:00 GMTsourcingcrafthttps://heylim.com/blog/built-to-disappear/https://heylim.com/blog/built-to-disappear/The best technology doesn't announce itself. After twenty years in coffee, the hardest thing we engineered was a café you stop noticing — and a cup you never stop trusting.Tue, 02 Jun 2026 00:00:00 GMTdesigntechnologyhttps://heylim.com/blog/auction-lot-coffee/https://heylim.com/blog/auction-lot-coffee/Most coffee is bought by the container, against a spec sheet, at the lowest acceptable price. The best is bought the other way — at auction, by the lot. That distinction is the whole story.Tue, 12 May 2026 00:00:00 GMTsourcingcraft