Consumer education on decaf
How to educate consumers about decaf coffee, address misconceptions, and highlight its role in specialty coffee culture.
Flavor diversity
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.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.
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.
Natural (dry) processing fundamentals
This topic introduces the fundamentals of natural (dry) coffee processing, its steps, flavor outcomes, benefits, and challenges, and why it is both one of the oldest and most innovative methods today.