Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Flavor notes
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
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.
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.