Alkaloids: caffeine and trigonelline
This topic explains the main alkaloids in green coffee—caffeine and trigonelline—their roles in plant defense, human perception, and how they transform during roasting.
Aromatic compounds
Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
Storage prior to hulling
This topic explains best practices for storing dried coffee cherries or parchment before hulling, and how storage conditions affect quality, safety, and market value.
Lactic and yeast-inoculated fermentations
This topic explores advanced fermentation methods using lactic acid bacteria and yeast inoculation, how they influence coffee flavor, and their growing role in specialty processing innovation.