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...
Processing
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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
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...