Processing

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Recent Articles

September 28, 2020

Fermenting Coffee With Fruit: A New Trend

September 23, 2020

Three Examples Of Innovative Coffee Processing In Indonesia

November 20, 2019

Coffee Processing: Exploring Naturals, Pulped Naturals, & Honeys

September 6, 2019

Can Coffee Quality & Environmental Sustainability Go Hand in Hand?

June 25, 2019

How Does Processing Method Impact Coffee Chemistry & Flavor?

January 25, 2021

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 is to deliver unbelievable flavours and improve cup quality. Whenever fermentation is involved, producers and scientists experiment with various microorganisms, and examine how their unique relationship with the process can affect a coffee’s sensory profile and cup score. To further examine how microorganisms affect fermentation… read more

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 is to deliver unbelievable flavours and improve cup quality. Whenever fermentation is involved, producers and… read more

January 25, 2021

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...

September 28, 2020

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...

September 23, 2020

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...

November 20, 2019

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...

September 6, 2019

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...

June 25, 2019

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...

April 19, 2019

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...

April 17, 2019

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...

April 12, 2019

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...

February 22, 2019

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...

December 18, 2018

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...

November 14, 2018

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...

October 22, 2018

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...

June 27, 2018

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...

April 11, 2018

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...

April 2, 2018

Micro Lot Coffee: How to Limit Risk & Improve Quality

Micro lots are the golden child of the specialty industry. For buyers and consumers, they signify exceptional-quality coffees with distinctive flavour and aroma profiles that...