How to Ensure Consistency in Coffee Fermentation & Processing
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...
Processing
Stay up to date
Recent Articles
November 17, 2022How can controlled fermentation processing methods enhance coffee flavour and quality?
October 19, 2022Exploring trends in experimental coffee processing
May 30, 2022How are Kenyan coffee washing stations operated?
May 10, 2022Exploring the micro mill model in the coffee sector
March 31, 2022What is koji fermented coffee?
March 13, 2023
Is there a difference between infused and flavoured specialty coffee?
There’s no doubt that experimental processing methods have changed the trajectory of specialty coffee. Traditionally, coffee is processed using washed, natural, and honey processing methods. In certain Asian countries, other processing methods such as wet hulling (or Giling Basah) and Monsoon Malabar have also been in use for decades. However, now more than ever, there are a seemingly endless number of ways to process coffee. From anaerobic fermentation to carbonic… read more
There’s no doubt that experimental processing methods have changed the trajectory of specialty coffee. Traditionally, coffee is processed using washed, natural, and honey processing methods. In certain Asian countries, other processing methods such as wet hulling (or Giling Basah) and… read more
What Role Can Machinery Play in Specialty Coffee Processing?
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...
How to Improve Quality When Processing Washed Coffees
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...
Processing 101: What Is Washed Coffee & Why Is It So Popular?
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...
Kenya AA, Colombia Supremo: Understanding Coffee Grading
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...
Post-Harvesting Myths That It’s Time We Stop Believing
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...
Coffee Fermentation: What Is It & How Can It Improve Coffee Quality?
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...
How to Protect Green Coffee From Excessive Water Activity
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 Lot Coffee: How to Limit Risk & Improve Quality
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...
A Day in a Coffee Producer’s Life
For coffee farms across Central America, it’s their busiest time of the year right now. That’s right, it’s the harvest period. But what does a...
A Producer’s Guide to Choosing a Processing Method
Choosing the best coffee processing method can be like an artist choosing the best paints for their next masterpiece. Should it be watercolours, oil, or...
How Naturals & Honeys Are Changing The Face of Guatemalan Coffees
Guatemala is known for its washed Arabica coffees, but natural and honey processing is slowly taking off in this Central American country. In fact, in...
How to roast natural & honey processed coffee
Natural and honey processed coffees offer sweet profiles and fuller bodies, but don’t try to roast them like a wet processed lot. You’ll either burn...
Green Coffee: How Wet Processing Is Becoming More Eco-Friendly
Just like any other industry, coffee production has an environmental cost. With wet processing, it comes in the form of water pollution and waste byproducts...
How coffee flavour development impact fermentation?
In 2015, Sasa Sestic won the World Barista Championship with a washed carbonic macerated coffee, an innovative fermentation method. Two years later, he has his...
Natural & Honey Coffees in Guatemalan Cup of Excellence
World of Coffee 2017 was a great time for Guatemala: not only did Funcafé, a branch of the national coffee association Anacafé, win a SCA...