Wet-hulling (Giling Basah) characteristics
This topic introduces the wet-hulling (Giling Basah) method, a unique coffee processing style from Indonesia, explaining its steps, flavor characteristics, and market significance.
Heavy body
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.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.
Altitude and temperature gradients
This topic explains how altitude and temperature gradients shape coffee growth, yield, and flavor, and why these environmental factors are crucial to terroir and quality expression.
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.
Pacamara and Pacas traits
This topic explores the Pacas and Pacamara coffee varieties, their origins in El Salvador, their distinctive traits, and their importance in specialty coffee cultivation.