coffee processing

As producers increasingly branch into experimental processing methods, anaerobic fermentation has proved to be one of the most...

Processing is a crucial stage in the journey of a coffee from seed to cup – but is it sustainable and, if not, how can we change...

Introduced to the coffee industry in 2015 by Saša Šestić, carbonic maceration is an experimental processing method for...

Once coffee cherries have been harvested, they are typically processed in one of two ways: natural or...