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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
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 ...read more
Indonesian Wet Hulled Coffee: Your One-Stop Guide
Ever heard of wet hulling? If you have, did you wonder what on earth it actually means and what it has to do with coffee? ...read more
Everything You Need to Know About Honey Processing
Have you ever picked up a pack of red honey processed beans and wondered what honey processing (let alone red honey processing) actually means? Or ...read more