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.
Tropical fruits
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
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.
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.
Gesha/Geisha history and profile
This topic covers the history of the Gesha/Geisha variety, from its Ethiopian origins to its rediscovery in Panama, and explains why it has become one of the most celebrated and expensive coffees in the world.