For some years now, experimental processing techniques have been a hot topic in the specialty coffee sector. These processing methods tend to result in more...

A few weeks ago, we published an article on infused coffees in partnership with Saša Šestić, which received a huge number of responses and questions...

Washed, natural, pulped natural, semi-washed, honey… coffee producers around the world process their beans in a number of different ways. In recent years, with the...

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...