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
How to Roast Natural & Honey Processed Coffee
Natural and honey processed coffees offer sweet profiles and fuller bodies, but don’t try to roast them like a wet processed lot. You’ll either burn ...read more
Green Coffee: How Wet Processing Is Becoming More Eco-Friendly
Just like any other industry, coffee production has an environmental cost. With wet processing, it comes in the form of water pollution and waste byproducts ...read more
How Does Fermentation Affect Coffee Flavour Development?
In 2015, Sasa Sestic won the World Barista Championship with a coffee that had been washed carbonic macerated, an innovative fermentation method. Two years later, ...read more
Experimental Processing & Specialty Coffee in Ka’ū, Hawaii
Ever tried specialty coffee from Ka’ū? This region of Hawaii has been growing coffee for only 20 years, and it’s quickly making a name for ...read more
Experimental Processing: 1 VIDEO on Washed Carbonic Maceration
The coffee industry first woke up to carbonic maceration processing in 2015, when Sasa Sestic won the World Barista Championship with it. Since then, while ...read more
Producer Perspective: How to Farm Specialty Coffee
Since 1998, we’ve farmed our 100-year-old family farm in Acatenango, Guatemala. Our farm, Santa Felisa, has been passed down through four generations. But while we’re aware ...read more
Yellow, Red, & Black Honey Processed Coffees: What’s The Difference?
“How much honey is in the honey-processed Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with seeing coffees labeled ...read more
Should Natural Coffees Be Judged Differently?
Dr Manuel Diaz believes we need to change how we think of natural coffees. He tells me they’re underrated and underpriced – despite their recent ...read more
Why Specialty Naturals Need Strict Quality Control
Natural coffees are full of sweetness, eco-friendly, and on trend. But they can also be one of the most vulnerable to contamination and fermentation – ...read more
Tips for Protecting Coffee During Drying & Storage
We don’t want coffee that has absorbed musty smells. Nor do we want that baggy flavour that comes when they absorb moisture after the processing ...read more
Producer Insight: Is Organic Coffee Farming Worth the Risk?
Going organic isn’t a decision to take lightly. Coffee farming requires a long-term vision, a thorough understanding of coffee trees, and creativity. Organic coffee farming ...read more
Washed vs Honey: Specialty Coffee Processing in Cameroon
In Cameroon, a group of small-scale farmers is collaborating to process specialty-grade coffee. Their name is Cameroon Boyo. Based in the Boyo region in the ...read more
How to Choose the Best Shade System for Your Coffee Farm
Shade trees have numerous benefits: they’re associated with better cup profiles as they allow the coffee to ripen slower, they may provide additional income through ...read more
Producer Insight: Organic Coffee Farming in Guatemala
We’re a small coffee farm in Guatemala: there are only seven of us, all in the same multi-generational family. Las Delicias, our 11-hectare farm, is ...read more