Processing

As the coffee industry develops and grows, producers and researchers continue to innovate and push boundaries in regards to processing and fermentation. The end goal...

In today’s specialty coffee market, buyers look for coffees that have exotic flavour profiles and high cupping scores. This has motivated coffee producers to innovate...

Indonesia is the fourth-biggest coffee producing country in the world, behind Brazil, Vietnam, and Colombia.  After coffee leaf rust wiped out most of the high-quality...

What unites naturals, pulped naturals, and honeys? They dry with all or some of the cherry attached. But what separates them? Quite a lot. Broadly...

The future of coffee production is tied to a healthy environment. Climate change poses a threat to the amount of fertile land available for farmers...

Why does a natural processed coffee taste different to a washed? And what makes honey processed coffees so sweet? Processing method has a big impact...

Colombia is well-known for producing washed coffees with acidic and clean profiles. But this doesn’t mean that Colombian producers aren’t also open to experimentation in...

Bread, wine, cheese, yogurt, chocolate, coffee: what do all of these delicious items have in common? Fermentation. In coffee, fermentation is crucial. It doesn’t just...

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...

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...

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...

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...

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...

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...

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 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...