Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Flavor precursors
Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
Hybrid protocols with soaking steps
This topic explains hybrid honey processing protocols that incorporate soaking steps, how they blend aspects of washed and honey methods, and their impacts on flavor, cleanliness, and market differentiation.
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.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.