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...
Processing
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Recent Articles
March 13, 2023Is there a difference between infused and flavoured specialty coffee?
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
June 13, 2023
How can specialty coffee producers use coffee flowers?
On farms across the Bean Belt, the emergence of white, fragrant flowers is a key stage in the life cycle process of coffee plants. By looking at these flowers, farmers can determine how productive their coffee plants will be that season – and prepare for the months ahead accordingly. Depending on geographical location and climatic conditions, the blooming season begins at different times. One thing, however, is for sure: the… read more
On farms across the Bean Belt, the emergence of white, fragrant flowers is a key stage in the life cycle process of coffee plants. By looking at these flowers, farmers can determine how productive their coffee plants will be that… read more
Experimental Processing & Specialty Coffee in Ka’ū, Hawaii
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 for...
Experimental Processing: 1 VIDEO on Washed Carbonic Maceration
The coffee industry first woke up to carbonic maceration processing in 2015, when Sasa Sestic won the World Barista Championship with it. Since then, while...
Producer Perspective: How to Farm Specialty Coffee
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 aware...
Honey Processed Coffee: What’s The Difference Between Yellow, Red, & Black?
“How much honey is in the honey-processed coffee like a Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with...
Should Natural Coffees Be Judged Differently?
Dr Manuel Diaz believes we need to change how we think of natural coffees. He tells me they’re underrated and underpriced – despite their recent...
Why Specialty Naturals Need Strict Quality Control
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 –...
Tips for Protecting Coffee During Drying & Storage
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 processing...
Producer Insight: Is Organic Coffee Farming Worth the Risk?
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 farming...
Washed vs Honey: Specialty Coffee Processing in Cameroon
In Cameroon, a group of small-scale farmers is collaborating to process specialty-grade coffee. Their name is Cameroon Boyo. Based in the Boyo region in the...
How to Choose the Best Shade System for Your Coffee Farm
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 through...
Producer Insight: Organic Coffee Farming in Guatemala
We’re a small coffee farm in Guatemala: there are only seven of us, all in the same multi-generational family. Las Delicias, our 11-hectare farm, is...
How to Dry Natural Coffee on Raised Beds
There’s a reason natural coffee has become more popular. As processes have improved, it’s become possible to produce a sweet, fruity, and clean coffee. It...
Shade Grown & Wet Processed: Laos’ Developing Specialty Industry
If you’ve ever had specialty coffee from Laos, you’re one of few. Yet there’s a growing level specialty production in this Southeast Asian country. Let...
Coffee Processing: How to Build African Raised Beds
Want a low investment, high return way to improve coffee quality? Consider building raised beds. Also called African drying beds, they keep the cherries off...
Slow Naturals: How Controlled Fermentation Came to Brazil
There was a time, in Brazil, when the wet process was considered the only way to produce a high-quality coffee. The argument went that ripe...