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Co-fermented and yeast-inoculated coffees share some similarities that produce flavours beyond the coffee cherry itself. Co-ferments are coffees in which external organic substrates (such as fresh fruit pulp, musts, or cacao pulp) are added during fermentation. Yeast inoculation is the process of intentionally adding specific strains of yeast during fermentation. Both allow producers to control flavour and sensory profiles, create consistent coffees, and potentially increase value. Yet the latter is… read more
Co-fermented and yeast-inoculated coffees share some similarities that produce flavours beyond the coffee cherry itself. Co-ferments are coffees in which external organic substrates (such as fresh fruit pulp, musts, or cacao pulp) are added during fermentation. Yeast inoculation is the… read more
Co-fermented and yeast-inoculated coffees share some similarities that produce flavours beyond the coffee cherry itself. Co-ferments are coffees in which external organic substrates (such as...
Processing has always been innovative in specialty coffee, but it’s only becoming increasingly inventive. We’re seeing more high-end fermentations at coffee events, not just from...
Infused coffees have been one of the most divisive topics in the specialty coffee industry over the past few years. Some believe they are a...
Despite high coffee prices, producers are still facing an increasing number of challenges. The rising cost of inputs, such as fertilisers, and labour fees means...
Honey processing became synonymous with Costa Rica in the late 2000s. Following a major earthquake in 2008, the country’s government imposed water usage restrictions –...
The washed process is one of the most common and revered processing methods in the coffee industry. Often used to showcase terroir and highlight clean,...
Over the last decade or so, advanced processing methods have become a hallmark of specialty coffee. If you have noticed a proliferation of terms like...
Washed and natural processed coffees make up the vast majority of the market. Both offer different flavour experiences, and therefore cater to different consumer preferences....
It’s no secret that winemaking has had a huge impact on the coffee industry. From shared terminology to similar farming practices, coffee producers have drawn...
On the surface, it may seem like the coffee and wine industries have little in common. But if we dig a little deeper, we quickly...
Specialty coffee’s obsession with experimental processing methods is hard to ignore. Over the past few years, the presence of more uniquely processed coffees has grown...
Post-harvest processing is one of the most important steps in the coffee supply chain. Not only do these practices preserve (or improve) coffee quality, they...
The washed process is by far one of the most popular in specialty coffee. By removing all the fruit, skin, and mucilage from the beans,...
For some coffee producers, experimental processing methods are a useful way to elevate coffee flavour and quality. At the same time, more roasters and consumers...
In recent years, producers have been creating and implementing more diverse experimental processing methods to stand out in the specialty coffee market. As a result,...
Washed, natural, honey, anaerobic fermentation, carbonic maceration. Now more than ever, there is a more diverse range of processing methods in the specialty coffee sector....