Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Floral notes
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
Process selection for cultivar/terroir
This topic explains how the choice of processing method interacts with coffee cultivar and terroir, shaping sensory outcomes and helping producers maximize both quality and market potential.
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.
Liberica and Excelsa flavor traits
This topic explores the unique flavor traits of Liberica and Excelsa coffee, their sensory profiles, and why they occupy a niche but important role in global coffee diversity.