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...
Processing
Stay up to date
Want to receive the latest coffee news and educational resources? Sign up for our free newsletter!
You can unsubscribe at any time
Recent Articles
September 29, 2025Producers are pushing for more innovation in coffee processing
July 29, 2025Five years on, where does the industry stand on infused coffees?
March 4, 2025Producers are facing more challenges: Could processing innovation be a solution?
January 8, 2025How honey processing is evolving
October 21, 2024Are washed coffees becoming more popular again?
November 5, 2025
Co-ferments vs. yeast inoculation: What’s the difference?
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
Is there a difference between infused and flavoured specialty coffee?
There’s no doubt that experimental processing methods have changed the trajectory of specialty coffee. Traditionally, coffee is processed using washed, natural, and honey processing methods....
How can controlled fermentation processing methods enhance coffee flavour and quality?
In the specialty coffee industry, it’s no understatement that experimentally processed coffees have become increasingly popular in recent years. More and more producers are using...
Exploring trends in experimental coffee processing
When it comes to coffee production, processing is one of the most important steps. As well as being key for preserving quality, processing can also...
How are Kenyan coffee washing stations operated?
Processing is one of the most important stages in the coffee supply chain. There are a number of ways to process coffee, and each method...
Exploring the micro mill model in the coffee sector
Milling is one of the most important post-harvest steps in coffee production. It involves removing the various layers of the cherry to remove the seeds....
What is koji fermented coffee?
Processing is a stage in coffee production which is necessary to prepare the beans for roasting, as well as having a significant impact on coffee...
How can processing be used to improve the quality of commodity robusta coffee?
Robusta accounts for between 30 and 40% of global coffee exports, yet in major consuming markets, it is predominantly used in blends and soluble coffee....
Coffee processing in East Africa: A guide
East Africa produces some of the world’s best coffee. This is for a number of reasons, including the region’s unique climate and geography. But what...
Carbonic maceration & biodynamic farming: Experimental coffee processing in Panama
Although Panama grows comparatively small volumes of coffee, today it is recognised around the world as a producer of high-quality beans. This is thanks in...
How do microorganisms affect fermentation & the sensory profile of coffee?
As the coffee industry develops and grows, producers and researchers continue to innovate and push boundaries in regards to processing and fermentation. The end goal...
Fermenting Coffee With Fruit: A New Trend
In today’s specialty coffee market, buyers look for coffees that have exotic flavour profiles and high cupping scores. This has motivated coffee producers to innovate...
Three Examples Of Innovative Coffee Processing In Indonesia
Indonesia is the fourth-biggest coffee producing country in the world, behind Brazil, Vietnam, and Colombia. After coffee leaf rust wiped out most of the high-quality...
Coffee Processing: Exploring Naturals, Pulped Naturals, & Honeys
What unites naturals, pulped naturals, and honeys? They dry with all or some of the cherry attached. But what separates them? Quite a lot. Broadly...
Can Coffee Quality & Environmental Sustainability Go Hand in Hand?
The future of coffee production is tied to a healthy environment. Climate change poses a threat to the amount of fertile land available for farmers...
How Does Processing Method Impact Coffee Chemistry & Flavor?
Why does a natural processed coffee taste different to a washed? And what makes honey processed coffees so sweet? Processing method has a big impact...