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Coffee Processing

Ever tried specialty coffee from Ka’ū? This region of Hawaii has been growing coffee for only 20 years, and it’s quickly making a name …

The coffee industry first woke up to carbonic maceration processing in 2015, when Sasa Sestic won the World Barista Championship with it. Since then, …

Since 1998, we’ve farmed our 100-year-old family farm in Acatenango, Guatemala. Our farm, Santa Felisa, has been passed down through four generations. But while we’re …

“How much honey is in the honey-processed Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with seeing coffees …

Dr Manuel Diaz believes we need to change how we think of natural coffees. He tells me they’re underrated and underpriced – despite their …

Natural coffees are full of sweetness, eco-friendly, and on trend. But they can also be one of the most vulnerable to contamination and fermentation …

We don’t want coffee that has absorbed musty smells. Nor do we want that baggy flavour that comes when they absorb moisture after the …

Going organic isn’t a decision to take lightly. Coffee farming requires a long-term vision, a thorough understanding of coffee trees, and creativity. Organic coffee …

In Cameroon, a group of small-scale farmers are collaborating to process specialty-grade coffee. Their name is Cameroon Boyo. Based in the Boyo region in …

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 …