Carbonic maceration & biodynamic farming: Experimental coffee processing in Panama
Although Panama grows comparatively small volumes of coffee, today it is recognised around the world as a producer of high-quality beans. This is thanks in...
Processing
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November 27, 2023Infused vs. co-fermented coffee: Is there a difference?
November 15, 2023How do we really define experimental processing?
November 7, 2023Are more coffee producers starting to diversify their processing methods?
October 31, 2023Lactic fermentation: What roasters need to know
October 3, 2023Why is it becoming more difficult for producers to differentiate their coffee?
December 4, 2023
Specialty coffee has the wine industry to thank for its influence on processing
On the surface, it may seem like the coffee and wine industries have little in common. But if we dig a little deeper, we quickly find that both coffee and wine producers use a shared terminology and set of farming practices. In fact, when it comes to processing methods in particular, it doesn’t take long to realise just how much specialty coffee producers draw inspiration from winemaking. We’re seeing the… read more
On the surface, it may seem like the coffee and wine industries have little in common. But if we dig a little deeper, we quickly find that both coffee and wine producers use a shared terminology and set of farming… read more
How do microorganisms affect fermentation & the sensory profile of coffee?
As the coffee industry develops and grows, producers and researchers continue to innovate and push boundaries in regards to processing and fermentation. The end goal...
Fermenting Coffee With Fruit: A New Trend
In today’s specialty coffee market, buyers look for coffees that have exotic flavour profiles and high cupping scores. This has motivated coffee producers to innovate...
Three Examples Of Innovative Coffee Processing In Indonesia
Indonesia is the fourth-biggest coffee producing country in the world, behind Brazil, Vietnam, and Colombia. After coffee leaf rust wiped out most of the high-quality...
Coffee Processing: Exploring Naturals, Pulped Naturals, & Honeys
What unites naturals, pulped naturals, and honeys? They dry with all or some of the cherry attached. But what separates them? Quite a lot. Broadly...
Can Coffee Quality & Environmental Sustainability Go Hand in Hand?
The future of coffee production is tied to a healthy environment. Climate change poses a threat to the amount of fertile land available for farmers...
How Does Processing Method Impact Coffee Chemistry & Flavor?
Why does a natural processed coffee taste different to a washed? And what makes honey processed coffees so sweet? Processing method has a big impact...
How Colombian Coffee Producers Are Experimenting With Processing
Colombia is well-known for producing washed coffees with acidic and clean profiles. But this doesn’t mean that Colombian producers aren’t also open to experimentation in...
How to Ensure Consistency in Coffee Fermentation & Processing
Bread, wine, cheese, yogurt, chocolate, coffee: what do all of these delicious items have in common? Fermentation. In coffee, fermentation is crucial. It doesn’t just...
What Role Can Machinery Play in Specialty Coffee Processing?
Sometimes, it’s hard to separate the concept of specialty coffee from something artisanal and small-scale. It’s the human knowledge and care, we think, that produces...
How to Improve Quality When Processing Washed Coffees
Wet/washed processed coffees are loved by many specialty coffee consumers, roasters, and buyers, thanks to their reputation for consistency and illuminated acidity. But in the...
Processing 101: What Is Washed Coffee & Why Is It So Popular?
You stand in the coffee shop, looking at a bag of coffee beans: “Light-medium roast, washed, Colombian Nariño,” says the package. But if “Colombian Nariño” is...
Kenya AA, Colombia Supremo: Understanding Coffee Grading
It’s not unusual to see “Supremo” or “AA” on a bag of coffee. But what are these labels actually evaluating? And would you ever consider...
Post-Harvesting Myths That It’s Time We Stop Believing
Few stages of coffee production are as exciting, or as tricky, as post-harvesting. The choice of processing method, the way the cherries are picked, the...
Coffee Fermentation: What Is It & How Can It Improve Coffee Quality?
Some people hate coffee fermentation. Some people love it. But one thing’s for sure: it’s the new trend in coffee processing. So, what actually is...
How to Protect Green Coffee From Excessive Water Activity
Imagine shipping exceptional-quality green coffee to a buyer, only to discover that, on arrival, it’s dropped several points on the cupping table. The reason? Water...