Coffee News: from Seed to Cup

Home Archive by Category "Coffee Processing"

Coffee Processing

Guatemala is known for its washed Arabica coffees, but natural and honey processing is slowly taking off in this Central American country. In fact, …

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 …

Just like any other industry, coffee production has an environmental cost. With wet processing, it comes in the form of water pollution and waste …

In 2015, Sasa Sestic won the World Barista Championship with a coffee that had been washed carbonic macerated, an innovative fermentation method. Two years …

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 …