White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
Costa rica
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.
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.
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.
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.
Gesha/Geisha history and profile
This topic covers the history of the Gesha/Geisha variety, from its Ethiopian origins to its rediscovery in Panama, and explains why it has become one of the most celebrated and expensive coffees in the world.