Musings
Washed, natural, honey: the step that shapes fl...
The roast gets the credit. The processing method does most of the work. Before a coffee cherry ever meets a roaster, it goes through processing, turning a wet, fruit-covered cherry into a stable, dry green bean ready to ship. How that happens changes the final...
Washed, natural, honey: the step that shapes fl...
The roast gets the credit. The processing method does most of the work. Before a coffee cherry ever meets a roaster, it goes through processing, turning a wet, fruit-covered cherry into a stable, dry green bean ready to ship. How that happens changes the final...
What is 'terroir' in coffee, and why does it ma...
Two farms, 500 metres apart. Completely different cup.Wine drinkers have known about terroir for centuries, the idea that soil, altitude, climate and shade leave a fingerprint on the fruit that no winemaker can fake or replicate elsewhere. Coffee works exactly the same way, even though...
What is 'terroir' in coffee, and why does it ma...
Two farms, 500 metres apart. Completely different cup.Wine drinkers have known about terroir for centuries, the idea that soil, altitude, climate and shade leave a fingerprint on the fruit that no winemaker can fake or replicate elsewhere. Coffee works exactly the same way, even though...
From Cherry to Cup - The Final Chapter
Over the past few weeks, we’ve followed coffee’s journey from traditional natural, washed and honey processing to the innovative world of anaerobic fermentation, carbonic maceration, thermal shock and co-fermentation. What’s clear is that processing is no longer simply about preparing coffee for export. It has...
From Cherry to Cup - The Final Chapter
Over the past few weeks, we’ve followed coffee’s journey from traditional natural, washed and honey processing to the innovative world of anaerobic fermentation, carbonic maceration, thermal shock and co-fermentation. What’s clear is that processing is no longer simply about preparing coffee for export. It has...
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...
From Cherry to Cup - Carbonic Maceration: Coffe...
Inspired by techniques used in the production of Beaujolais wines in France, some coffee producers began experimenting with a method known as carbonic maceration. The results were unlike anything most coffee drinkers had tasted before: explosive fruit character, vibrant aromatics and intensely expressive flavour profiles...
From Cherry to Cup - Carbonic Maceration: Coffe...
Inspired by techniques used in the production of Beaujolais wines in France, some coffee producers began experimenting with a method known as carbonic maceration. The results were unlike anything most coffee drinkers had tasted before: explosive fruit character, vibrant aromatics and intensely expressive flavour profiles...
From Cherry to Cup - Anaerobic Processing: The ...
For centuries, coffee processing changed very little. Then, just over a decade ago, a new term began appearing on cupping tables, competition stages and coffee bags around the world: anaerobic. For some, it represented the future of specialty coffee. For others, it marked the beginning...
From Cherry to Cup - Anaerobic Processing: The ...
For centuries, coffee processing changed very little. Then, just over a decade ago, a new term began appearing on cupping tables, competition stages and coffee bags around the world: anaerobic. For some, it represented the future of specialty coffee. For others, it marked the beginning...
From Cherry to Cup - Honey Processing: The Swee...
If washed processing is about clarity and natural processing is about fruit intensity, honey processing sits somewhere in between. Despite its name, honey processing has nothing to do with honey. The term comes from the sticky layer of fruit mucilage that remains on the coffee...
From Cherry to Cup - Honey Processing: The Swee...
If washed processing is about clarity and natural processing is about fruit intensity, honey processing sits somewhere in between. Despite its name, honey processing has nothing to do with honey. The term comes from the sticky layer of fruit mucilage that remains on the coffee...