In the specialty coffee industry, it’s no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using...

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...

You may have seen striking images of bisected cacao beans. These vivid purple slices aren’t just for show – they’re part of an evaluation method...