Taste mapping by profile style
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
Fruit notes
Sensory changes with aging
This topic explains how the sensory profile of coffee evolves with aging in storage, what chemical changes drive these shifts, and how they influence marketability and cup quality.
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.
Drying rate control and weather risk
This topic explains how controlling the drying rate and managing weather risks are essential in natural (dry) coffee processing to ensure stability, flavor quality, and defect prevention.
Typica and Bourbon lineages
This topic explores the two foundational Arabica lineages—Typica and Bourbon—their origins, spread, genetic traits, and importance for modern coffee cultivation and flavor diversity.