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 in...

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 just...

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 produces...

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 the...

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” is...

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 consider...

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, the...

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 is...

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? Water...

Micro lots are the golden child of the specialty industry. For buyers and consumers, they signify exceptional-quality coffees with distinctive flavour and aroma profiles that...

For coffee farms across Central America, it’s their busiest time of the year right now. That’s right, it’s the harvest period. But what does a...

Choosing the best coffee processing method can be like an artist choosing the best paints for their next masterpiece. Should it be watercolours, oil, or...

Guatemala is known for its washed Arabica coffees, but natural and honey processing is slowly taking off in this Central American country. In fact, in...

Natural and honey processed coffees offer sweet profiles and fuller bodies, but don’t try to roast them like a wet processed lot. You’ll either burn...

Just like any other industry, coffee production has an environmental cost. With wet processing, it comes in the form of water pollution and waste byproducts...

In 2015, Sasa Sestic won the World Barista Championship with a washed carbonic macerated coffee, an innovative fermentation method. Two years later, he has his...