Processing

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Recent Articles

September 28, 2021

How does El Niño affect coffee production?

August 11, 2021

Why do coffee plants flower & what does it mean for producers?

August 2, 2021

Understanding coffee bean density

July 28, 2021

What is potato taste defect & how can coffee producers stop it?

July 19, 2021

What 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

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...

February 23, 2017

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...

February 10, 2017

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...

January 18, 2017

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 –...

January 12, 2017

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...

January 6, 2017

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...