Journal

What Is Co-Fermented Coffee? The Craft Behind Coffee That Tastes Like Fruit
If you have ever tasted a coffee that genuinely tastes of grape, strawberry or passion fruit — with no syrups, no flavouring, nothing added — you have almost certainly tasted co-fermented coffee. It is one of the most talked-about ideas in specialty coffee right now. Here is what it actually means. What is co-fermented coffee? Co-fermentation is a coffee processing method in which freshly harvested coffee cherries are fermented under carefully controlled conditions to develop and amplify specific aromatic and flavour compounds inside the bean. The key point is this:... Read more...
How to Taste Coffee Like a Fragrance: Top Notes, Heart and Base
Perfumers describe a scent in three movements — top notes, heart and base — because a fragrance reveals itself over time rather than all at once. A great coffee behaves in exactly the same way. Here is how to slow down and taste your coffee like a fragrance. Why coffee and fragrance share a language Most of what we call “flavour” is actually aroma. When you taste, scent travels from the back of your mouth to your nose, and it is there that grape, jasmine, honey or cocoa are recognised.... Read more...
The Coffee Parfum House: Inside Dubai's Most Exciting New Coffee Trend
Something is changing in the way the world drinks coffee — and Dubai is where it is happening first. For years, specialty coffee chased the same few virtues: a cleaner roast, a rarer origin, a better machine. Agasia asked a different question. What if coffee could be composed, layered and experienced the way a fine fragrance is — not merely tasted, but discovered? That question is the foundation of Agasia — The Coffee Parfum House, and it sits at the heart of one of the most exciting coffee trends emerging... Read more...
From Bean to Bottle: How Agasia Became the Coffee Parfum House
Agasia did not set out to make coffee taste like fruit. We set out to make it read like a fragrance. This is how a single Colombian origin became a maison of compositions. Every Agasia cup begins with the same question a perfumer asks, not a farmer: what if a coffee could be read in notes? Not "strong" or "smooth," but a scent that opens, develops and settles, an experience that unfolds over time. The origin We began where great coffee begins: a single origin, the high farms of Huila... Read more...
Specialty Coffee in 2026: The Trends Redefining How the World Drinks
Specialty coffee is no longer a niche. In 2026 it is the way a generation drinks. Here is what is shaping the cup, and where a single-origin maison like Agasia fits. For years, specialty coffee sat at the edges of the market: a connoisseur's pursuit, a weekend ritual. That edge has become the centre. Recent industry data shows specialty coffee now reaches nearly half of adults on any given day, outpacing traditional coffee, and the appetite is strongest among younger drinkers who treat provenance and flavour as non-negotiable. The questions... Read more...