A process that is becoming increasingly more common in specialty coffee is the lactic process. But what does it mean when you see this on a label of roasted coffee?
A process that is becoming increasingly more common in specialty coffee is the lactic process. But what does it mean when you see this on a label of roasted coffee?
What do we think of when somebody asks what specialty coffee looks like? It's probably micro-lots, bio-reactors, raised beds, and maybe coffee auctions... But what does it really look like for the majority of the industry?
Have you ever bought a semi-washed, or mechanically washed coffee but didn't really understand what that meant? Hopefully this video will help clear that up.
We cannot separate the concept of "Terroir" from the French roots. We think it’s a story of land, climate and soil, but it's really about power, prestige & politics. The history of how "Terroir" came to be used in French wineries is not as romantic or scientific as we would like to think.
This is a Free video from my Re:co presentation in 2017, I delve into similarities and differences I’ve seen in the wine and coffee industries. This provides a broad overview of wine vs coffee fermentation.
What is the difference between raised drying beds vs. patio drying coffee?
Una presentacion sobre la microbiología en el procesamiento de café por Anacafe CAFEX 2024.
Este Video es en español para productores. En este video, Lucia ofrece un resumen de los conceptos científicos involucrados en el procesamiento del café, centrándose especialmente en la microbiología y la fermentación.
This year’s workshop will dig deeper into farming practices and how the choices made in the farm can limit or enhance processing practices. SOME OF THE THINGS WE WILL COVER: Get to the root cause of underperforming coffee, Understand what causes imbalances in soil, Optimize mineral nutrition for ideal microbial activity, How soil health impacts cup quality.
In this video, Lucia provides an overview of scientific concepts involved in coffee processing, focusing especially on microbiology and fermentation.
In this video, Lucia provides an overview of scientific concepts involved in coffee processing for Cuppers and green buyers to understand where coffee flavor comes from.
