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Why Washed Coffee Looks Greener Than Natural CoffeeCoffee Processing

Why Washed Coffee Looks Greener Than Natural Coffee?

Washed coffee is known for its clean flavor and bright acidity, but its unique blue-green bean color is just as fascinating. Compared to natural coffee, washed coffee often appears greener a difference that may be linked to the biology of the living coffee seed. In this article, we'll explore the science behind washed coffee and discover why bean color could reveal more about processing than you might expect.Why Does Washed Coffee Have a Blue-Green Color? Among the many visual differences between …
Coffee Processing

Coffee Fermentation Is Redefining Specialty Coffee

In recent years, Coffee Fermentation has become one of the hottest topics in specialty coffee. Terms such as Anaerobic Fermentation, Carbonic Maceration, and Co-Fermentation frequently appear in coffee competitions, cafés, and green coffee auctions. For many coffee drinkers, it may seem as though fermentation only entered the coffee world after these innovative processing methods became popular. However, the truth is far more fascinating. Coffee fermentation has always existed. Long before controlled fermentation techniques attracted global attention, traditional Natural (Dry) Process coffees …
Vietnam Decaf Coffee SupplierCoffee Processing

Vietnam Decaf Coffee Supplier

Decaf coffee is no longer a "health-only" compromise, it's a growing market segment with real, steady demand. Importers, roasters and private-label brands increasingly look for a reliable decaf supplier: one that can remove the caffeine while keeping the body and flavor of the cup. This guide explains what decaf is, the main ways it's produced, and the biggest myths to ignore then shows you where to buy Vietnamese decaf robusta in bulk. What is Decaf Coffee? Decaf coffee is regular coffee with …
Co-Fermented CoffeesCoffee Processing

Co-Fermented Coffees: A New Specialty Category

The global specialty coffee industry is evolving rapidly, with co-fermented coffees becoming one of its most intriguing and controversial trends. Once considered a fringe innovation, co-fermentation is now gaining traction, carving out a space of its own alongside washed, natural, and honey processing methods. With rising consumer curiosity and roasters eager to differentiate themselves, these coffees are shaping a new narrative in coffee processing.What Are Co-Fermented Coffees? At their core, co-fermented coffees involve fermenting coffee cherries or beans with the addition …
How Anaerobic Fermentation Can Enhance Unripe Coffee CherriesCoffee Processing

How Anaerobic Fermentation Can Enhance Unripe Coffee Cherries?

In the world of specialty coffee, few post-harvest techniques spark as much debate as anaerobic fermentation. Some baristas and roasters celebrate it for delivering bold, fruit-forward flavors that captivate new coffee drinkers. Others criticize it for overshadowing delicate nuances, likening its intensity to a “flavor battering ram.” Whether you love it or hate it, one thing is clear: anaerobic fermentation has changed the way we think about processing coffee. Now, new research from Brazil adds another layer to the conversation. Scientists …
Infused CoffeeCoffee Processing

The Complete Guide to Infused Coffee

A new wave is cresting in the specialty coffee industry: infused coffee. With its promise of novel and exotic flavor profilesfrom tropical fruits to aromatic spices this trend is capturing the imagination of producers and consumers alike. But it has also sparked a fierce debate.Is infused coffee a brilliant innovation pushing the boundaries of flavor, or a departure from the purity of coffee's natural character?This guide provides a clear, balanced look at this complex topic. We will define what infused …
Wet ProcessingCoffee Processing

Is Wet Processing Still the Gold Standard in the Coffee Industry?

The wet processing method, often known as the "washed process" has long been one of the most highly regarded techniques in the coffee world. For decades, it has been celebrated for its ability to bring out the clean, bright, and complex flavors of the coffee bean, showcasing the terroir and varietal more clearly than other methods. But in today’s ever-evolving specialty coffee landscape—where experimentation is thriving and consumer preferences are diversifying—the question arises: Is wet processing still the leading standard, …
Acidity And Sourness In CoffeeCoffee Daily News

New Insights Into Acidity And Sourness In Coffee

Acidity And Sourness In Coffee: Acid is recognized as a major contributor to the sensory experience of coffee, and coffee experts appreciate this flavor and adjust their roasts accordingly. If you have ever cupped with some connoisseurs, you may have heard some comments such as: “ This coffee exhibits a distinctly sour taste of malic acid when hot, which gives way to citric acid when hot. it's cold… ” Some of us, may even be familiar with the taste of some of the organic …
Bulk Instant Coffee SuppliersCoffee Daily News

Choosing The Right Bulk Instant Coffee Suppliers: A Guide for Business Owners

Choosing The Right Bulk Instant Coffee Suppliers: A Guide for Business Owners: In the fast-paced world of business, providing your customers with high-quality coffee efficiently can significantly impact satisfaction and loyalty. For businesses looking to cater to the ever-growing demand for quick and convenient coffee solutions, choosing the right bulk instant coffee supplier becomes paramount. This guide aims to navigate business owners through the process of selecting a supplier that not only meets their quality and cost requirements but also …
organic coffee productionCoffee Daily News

How Long Does It Take To Transition To Organic Coffee Production?

How Long Does It Take To Transition To Organic Coffee Production?: The decision to start producing coffee organically is not usually taken lightly or without taking stock of the cost-benefit it can bring to a farm. Abandoning traditional production, that is, production that uses agrochemicals to ensure its yield, can drastically affect profitability if it is not carried out through a sustainable strategy. Using the environment to your advantage, reusing resources and optimizing the production of coffee trees can mean that this …
Lactic Fermentation Test In Wet ProcessingCoffee Daily News

Lactic Fermentation Test In Wet Processing

Lactic Fermentation Test In Wet Processing: This is the next part of the series introducing unique coffee processing methods, through customizing the fermentation process based on science. In the previous article, we introduced the 700-hour fermentation test in dry processing – by a producer from Colombia. In this article we will approach an experimental control of fermentation in wet processing . The two main agents in the fermentation process of wild coffee are yeast and lactic acid bacteria (Lactic acid bacteria abbreviated as LAB*) . Simply put, lactic acid …
cold coffee salesCoffee Cupping Guide

Unprecedented Peaks In Cold Coffee Sales – Is Specialty Coffee On The Same Track?

Unprecedented peaks in cold coffee sales— is specialty coffee on the same track? Globally, an increasing number of consumers are gravitating towards cold coffee beverages—a trend that's not just a seasonal fling but a year-round preference. This shift in consumer habits is evidenced by Starbucks' third-quarter financial report for 2023, which revealed that a striking 75% of its U.S. sales now come from cold beverages. This surge isn't restricted to Starbucks alone; other major coffee chains are witnessing a similar upswing …