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Estimated reading time: 8 minutes Key takeaways Liberica tolerates heat, drought, and lower elevations better than arabica. Anaerobic and natural processing transform liberica's flavour and market value. Libex combines liberica's resilience with excelsa's yields and processing efficiency. Small supply and inconsistent quality remain the biggest barriers to growth. Over 120 species have been identified in the Coffea genus. Arabica and robusta account for over 99% of global production, while the… read more
Estimated reading time: 8 minutes Key takeaways Liberica tolerates heat, drought, and lower elevations better than arabica. Anaerobic and natural processing transform liberica's flavour and market value. Libex combines liberica's resilience with excelsa's yields and processing efficiency. Small supply and… read more
Estimated reading time: 8 minutes Key takeaways Liberica tolerates heat, drought, and lower elevations better than arabica. Anaerobic and natural processing transform liberica’s flavour and...
Estimated reading time: 7 minutes Key takeaways Producers are scrutinising every coffee processing stage, from fermentation to milling. Colombia leads processing innovation, with co-fermentation now...
Estimated reading time: 7 minutes Key takeaways Co-fermentation has become an established but still divisive coffee processing category. Processing methods will continue to diversify, with...
Estimated reading time: 7 minutes Key takeaways Co-fermented coffees offer bold, obvious flavours that challenge traditionally processed coffees. Some consider co-fermentation as a shortcut to...
Estimated reading time: 7 minutes Key takeaways Co-ferments have shifted from niche to mainstream within specialty coffee. Consumers treat co-ferments as occasional additions, not daily...
Key takeaways Colombia has built a global reputation for consistently clean washed coffees. It is also emerging as one of the world’s largest producers of...
Co-fermented and yeast-inoculated coffees share some similarities that produce flavours beyond the coffee cherry itself. Co-ferments are coffees in which external organic substrates (such as...
Processing has always been innovative in specialty coffee, but it’s only becoming increasingly inventive. We’re seeing more high-end fermentations at coffee events, not just from...
Infused coffees have been one of the most divisive topics in the specialty coffee industry over the past few years. Some believe they are a...
Despite high coffee prices, producers are still facing an increasing number of challenges. The rising cost of inputs, such as fertilisers, and labour fees means...
Honey processing became synonymous with Costa Rica in the late 2000s. Following a major earthquake in 2008, the country’s government imposed water usage restrictions –...
The washed process is one of the most common and revered processing methods in the coffee industry. Often used to showcase terroir and highlight clean,...
Over the last decade or so, advanced processing methods have become a hallmark of specialty coffee. If you have noticed a proliferation of terms like...
Washed and natural processed coffees make up the vast majority of the market. Both offer different flavour experiences, and therefore cater to different consumer preferences....
It’s no secret that winemaking has had a huge impact on the coffee industry. From shared terminology to similar farming practices, coffee producers have drawn...
On the surface, it may seem like the coffee and wine industries have little in common. But if we dig a little deeper, we quickly...