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.
Specialty coffee
Sanitation and contamination control
This topic explains the importance of sanitation in coffee processing, the risks of contamination, and the best practices used to ensure clean, consistent, and high-quality coffee.
Controlled fermentation variables
This topic explains the key variables that influence coffee fermentation, how they are controlled, and their impact on flavor development and consistency in processing.
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.
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.
Natural (dry) processing fundamentals
This topic introduces the fundamentals of natural (dry) coffee processing, its steps, flavor outcomes, benefits, and challenges, and why it is both one of the oldest and most innovative methods today.