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Recent Articles

May 10, 2022

Exploring the micro mill model in the coffee sector

March 31, 2022

What is koji fermented coffee?

March 2, 2022

How can processing be used to improve the quality of commodity robusta coffee?

December 8, 2021

Coffee processing in East Africa: A guide

June 3, 2021

Carbonic maceration & biodynamic farming: Experimental coffee processing in Panama

May 30, 2022

How are Kenyan coffee washing stations operated?

Processing is one of the most important stages in the coffee supply chain. There are a number of ways to process coffee, and each method has its own unique effect on quality and flavour. One of the most important steps in coffee production is the primary processing stage. This is because the margin of error is small; one mistake at this juncture can result in a substantial loss of quality.… read more

Processing is one of the most important stages in the coffee supply chain. There are a number of ways to process coffee, and each method has its own unique effect on quality and flavour. One of the most important steps… read more

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...

February 7, 2018

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...

January 18, 2018

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...

November 17, 2017

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...

October 11, 2017

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...

August 3, 2017

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...

July 14, 2017

How coffee flavour development impact fermentation?

In 2015, Sasa Sestic won the World Barista Championship with a washed carbonic macerated coffee, an innovative fermentation method. Two years later, he has his...

June 21, 2017

Natural & Honey Coffees in Guatemalan Cup of Excellence

World of Coffee 2017 was a great time for Guatemala: not only did Funcafé, a branch of the national coffee association Anacafé, win a SCA...

April 20, 2017

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...

April 17, 2017

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...

March 21, 2017

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...