Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Clean sweet
Common defects and remediation
This topic explains the common defects that occur in honey and pulped natural coffee processing, why they happen, and the practical remediation steps farmers can take to minimize losses.
Bed thickness and airflow
This topic explains how bed thickness and airflow are managed in honey and pulped natural coffee processing, why they matter for uniform drying, and their impact on flavor and defect prevention.
Terroir expression by cultivar
This topic explains how different coffee cultivars express terroir—the interaction of genetics with environment—shaping cup profiles, identity, and consumer appreciation of origin.
Typica and Bourbon lineages
This topic explores the two foundational Arabica lineages—Typica and Bourbon—their origins, spread, genetic traits, and importance for modern coffee cultivation and flavor diversity.