Coffee News: from Seed to Cup

Home Archive by Category "Processing"

Processing

Why does a natural processed coffee taste different to a washed? And what makes honey processed coffees so sweet? Processing method has a big …

Colombia is well-known for producing washed coffees with acidic and clean profiles. But this doesn’t mean that Colombian producers aren’t also open to experimentation …

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 …

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 …

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 …

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” …

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 …

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, …

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 …

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? …