Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.
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Washed (wet) processing fundamentals
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.
Pruning systems and rejuvenation
This topic explains the different pruning systems used in coffee cultivation, why pruning is essential for productivity and quality, and how rejuvenation extends the life of coffee trees.
Latitude and the Coffee Belt
This topic introduces the concept of the Coffee Belt—the latitudinal zone where coffee grows best—explaining its geographic range, climatic conditions, and why it is central to global coffee production.
Impact of globalization on coffee identity
This topic explores how globalization reshaped coffee’s identity, blending local traditions with global trade, creating both opportunities and challenges in how coffee is grown, marketed, and consumed worldwide.