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

December 13, 2016

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...

December 12, 2016

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...

November 29, 2016

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...

October 25, 2016

How to Dry Natural Coffee on Raised Beds

There’s a reason natural coffee has become more popular. As processes have improved, it’s become possible to produce a sweet, fruity, and clean coffee. It...

October 18, 2016

Shade Grown & Wet Processed: Laos’ Developing Specialty Industry

If you’ve ever had specialty coffee from Laos, you’re one of few. Yet there’s a growing level specialty production in this Southeast Asian country. Let...

October 17, 2016

Coffee Processing: How to Build African Raised Beds

Want a low investment, high return way to improve coffee quality? Consider building raised beds. Also called African drying beds, they keep the cherries off...

August 25, 2016

Slow Naturals: How Controlled Fermentation Came to Brazil

There was a time, in Brazil, when the wet process was considered the only way to produce a high-quality coffee. The argument went that ripe...

August 9, 2016

Exploring Processing Methods on an 10-Times COE-Winning Farm

Finca Los Pirineos has produced Cup of Excellence coffees a staggering eight times – four of which they were ranked in the Top Ten. The...

July 21, 2016

Washed, Natural, Honey: Coffee Processing 101

Honey, dry, washed, pulped natural… do you ever look at your coffee packaging and wonder what on earth these mean? Or, perhaps more importantly, which...

June 3, 2016

Coffee Processing: Understanding Pulped Natural Coffee

Pulped natural coffee – what does that even mean? And how does it affect the cup sitting in front of you? If you find this...

May 27, 2016

Regulating Cherry Ripeness: Why You Should Think Like a Sommelier

What would you do if you wanted to improve your coffee? To infuse the beans with natural sugars and complexity that will be reflected in...

February 18, 2016

Processing Improvements: The Key to Specialty Grade Naturals

Natural coffees may be one of the oldest forms around, yet it’s only in the last couple of years that they’ve been able to enter...

January 19, 2016

What Is Coffee? A Basic Explanation From Seed to Cup

We consume over 2.25 billion cups of coffee all around the globe, every single day. An estimated two-thirds of U.S. Americans drink a cup of...

December 2, 2015

Controlled Fermentation: A Critical Step in Flavour Development?

If there’s one thing that we’ve got wrong about coffee, it’s fermentation. Traditional ways of thinking about coffee processing state that this stage has no...

December 1, 2015

Honey vs Natural Micro-Lot Coffee: 3 Ways to Avoid Water Pollution

What if I told you that in the coffee world, water causes immense damage? Yes, water. It sounds crazy, right? But massive amounts of water...

November 3, 2015

Specialty vs Commercial Coffee: 3 Key Processing Differences

What is it that makes specialty coffee so special? We know it’s much better quality than commercial-grade beans, but why? Is it picked off the...