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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
A Day in a Coffee Producer’s Life
For coffee farms across Central America, it’s their busiest time of the year right now. That’s right, it’s the harvest period. But what does a ...read more
A Producer’s Guide to Choosing a Processing Method
Choosing the best coffee processing method can be like an artist choosing the best paints for their next masterpiece. Should it be watercolours, oil, or ...read more
How Naturals & Honeys Are Changing The Face of Guatemalan Coffees
Guatemala is known for its washed Arabica coffees, but natural and honey processing is slowly taking off in this Central American country. In fact, in ...read more