Tag: Infused and flavoured specialty coffee

Infused and flavoured specialty coffee: Experimental processing methods have undoubtedly transformed specialty coffee. While coffee is traditionally processed using washed, natural, and honey methods, some Asian countries have long utilized alternative techniques like wet hulling and Monsoon Malabar. Now more than ever, countless innovative processing approaches enhance and create new flavors, from anaerobic fermentation to carbonic maceration. Flavored and infused coffees also introduce new ingredients during processing for green beans to absorb desired sensory attributes. As we discuss how these coffees fit into …