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...
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March 20, 2023
How does the timing of capital affect coffee farmers?
As with any agricultural commodity, capital and access to finance are essential for coffee farmers. Moreover, access to capital becomes even more important when we consider that some producers have been facing financial challenges for many years. Coffee is a seasonal product, which means that it is harvested at a certain time every year. In turn, coffee producers are usually paid in a lump sum once a year when they… read more
As with any agricultural commodity, capital and access to finance are essential for coffee farmers. Moreover, access to capital becomes even more important when we consider that some producers have been facing financial challenges for many years. Coffee is a… read more
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...
Exploring Processing Methods on an 10-Times COE-Winning Farm
Finca Los Pirineos has produced Cup of Excellence coffees a staggering eight times – four of which they were ranked in the Top Ten. The...
Washed, Natural, Honey: Coffee Processing 101
Honey, dry, washed, pulped natural… do you ever look at your coffee packaging and wonder what on earth these mean? Or, perhaps more importantly, which...
Coffee Processing: Understanding Pulped Natural Coffee
Pulped natural coffee – what does that even mean? And how does it affect the cup sitting in front of you? If you find this...
Regulating Cherry Ripeness: Why You Should Think Like a Sommelier
What would you do if you wanted to improve your coffee? To infuse the beans with natural sugars and complexity that will be reflected in...
Processing Improvements: The Key to Specialty Grade Naturals
Natural coffees may be one of the oldest forms around, yet it’s only in the last couple of years that they’ve been able to enter...
What Is Coffee? A Basic Explanation From Seed to Cup
We consume over 2.25 billion cups of coffee all around the globe, every single day. An estimated two-thirds of U.S. Americans drink a cup of...
Controlled Fermentation: A Critical Step in Flavour Development?
If there’s one thing that we’ve got wrong about coffee, it’s fermentation. Traditional ways of thinking about coffee processing state that this stage has no...
Honey vs Natural Micro-Lot Coffee: 3 Ways to Avoid Water Pollution
What if I told you that in the coffee world, water causes immense damage? Yes, water. It sounds crazy, right? But massive amounts of water...
Specialty vs Commercial Coffee: 3 Key Processing Differences
What is it that makes specialty coffee so special? We know it’s much better quality than commercial-grade beans, but why? Is it picked off the...
Indonesian Wet Hulled Coffee: Your One-Stop Guide
Ever heard of wet hulling? If you have, did you wonder what on earth it actually means and what it has to do with coffee?...
Honey processing: everything you need to know
Have you ever wondered what honey processing or what it means? Or if it’s any better than the natural processed coffee you used last week?...