Post-wash drying protocols
This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.
Bright acidity
Fermentation methods: dry, wet, semi-dry
This topic explains the three main fermentation methods used in washed coffee—dry, wet, and semi-dry—how they differ, their effects on processing efficiency, and their influence on flavor outcomes.
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.
Mapping terroir to sensory outcomes
This topic explains how terroir factors such as soil, altitude, climate, and farming practices translate into sensory outcomes in the cup, and how these links are mapped and understood by producers, roasters, and consumers.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.
Altitude and temperature gradients
This topic explains how altitude and temperature gradients shape coffee growth, yield, and flavor, and why these environmental factors are crucial to terroir and quality expression.