Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Beans dried
Supercritical CO2 decaf
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Moisture migration and condensation control
This topic explains how moisture migration occurs inside coffee shipments, why condensation (“container rain”) is a risk, and the strategies used to protect green coffee quality during transport.
Wet-hulling (Giling Basah) characteristics
This topic introduces the wet-hulling (Giling Basah) method, a unique coffee processing style from Indonesia, explaining its steps, flavor characteristics, and market significance.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.