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...
Processing
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July 19, 2021What is carbon-negative coffee?
November 18, 2021
What is the single stem system & how does it affect coffee production?
While increased yields are always beneficial for coffee farmers, it’s not a case of growth by any means necessary – farmers also want to increase quality and minimise the cost of production as much as possible. Over the centuries, many innovative ideas have been rolled out in order to achieve this extra productivity, all with varying degrees of success. One of the more recent and most successful of these innovations… read more
While increased yields are always beneficial for coffee farmers, it’s not a case of growth by any means necessary – farmers also want to increase quality and minimise the cost of production as much as possible. Over the centuries, many… 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...
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...
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...
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...
Honey Processed Coffee: What’s The Difference Between Yellow, Red, & Black?
“How much honey is in the honey-processed coffee like a Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with...
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...
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 –...
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...
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...