Tag: Abscisic Acid

Coffee processing is often discussed in terms of flavor, fermentation, and roasting, but one fascinating factor remains largely overlooked: Abscisic Acid (ABA). Although invisible to the naked eye, this plant hormone may influence how coffee seeds behave after harvest and could even help explain why washed coffees often appear blue-green while natural coffees tend to be yellow-green. While this idea is still considered a scientific hypothesis, recent studies in plant physiology and coffee science suggest that Abscisic Acid (ABA) plays a …