What Is Thermal Shock Coffee Processing? TL;DR Thermal shock coffee processing uses rapid temperature changes during and after fermentation to shape flavour development. Because the beans cycle between hot and cold water, certain flavour compounds stabilise while...
What Is Carbonic Maceration Coffee? TL;DR Carbonic maceration ferments whole coffee cherries in a sealed tank filled with carbon dioxide. Borrowed from French winemaking, the method pushes fermentation inside each cherry rather than outside. As a result, carbonic...
What Is Anaerobic Coffee Fermentation? TL;DR Anaerobic coffee fermentation ferments cherries in sealed, oxygen-free tanks. Because oxygen is absent, different microbes dominate the process, producing distinctive flavour compounds. As a result, anaerobic coffees taste...
What Is Honey Process Coffee? TL;DR Honey process coffee removes the outer skin of the cherry but leaves some or all of the sticky mucilage on the bean during drying. As a result, the cup sits between washed and natural on the flavour spectrum. Furthermore, honey...
What Shapes Acidity in the Cup? TL;DR Acidity in coffee is shaped by where the beans are grown, how they are processed, and how they are roasted. African coffees tend to be the brightest, washed processing produces cleaner acidity, and lighter roasts preserve more of...
