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...
Processing
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Recent Articles
October 19, 2022Exploring trends in experimental coffee processing
May 30, 2022How are Kenyan coffee washing stations operated?
May 10, 2022Exploring the micro mill model in the coffee sector
March 31, 2022What is koji fermented coffee?
March 2, 2022How can processing be used to improve the quality of commodity robusta coffee?
November 17, 2022
How can controlled fermentation processing methods enhance coffee flavour and quality?
In the specialty coffee industry, it’s no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using new and innovative processing methods, with fermentation playing a significant role in many of them. However, as with any newly emerging coffee processing technique, farmers need to take great care when manipulating fermentation to process coffee. By tightly controlling a range of variables, producers can… read more
In the specialty coffee industry, it’s no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using new and innovative processing methods, with fermentation playing a significant role in many of them.… 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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...