Regional sugar and spice customs
How different cultures incorporate sugar, spices, and flavorings into coffee traditions, reflecting history, resources, and taste preferences.
Latin america
Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.
Lactic and yeast-inoculated fermentations
This topic explores advanced fermentation methods using lactic acid bacteria and yeast inoculation, how they influence coffee flavor, and their growing role in specialty processing innovation.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.
Washed (wet) processing fundamentals
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.