Tag: fermentation

• Anaerobic and Experimental Processing

  Sealed-tank anaerobic fermentation, carbonic maceration, co-fermentation, yeast inoculation, and other experimental coffee techniques — how they work, the wine-like and wildly fruity cups they create, and the debate over whether they enhance coffee or overwhelm it.

• Honey Process: Between Washed and Natural

  How honey (pulped natural) processing splits the difference between washed and natural coffee — the white, yellow, red, and black honey spectrum, why no honey is involved, and the Costa Rican tradition that made it famous.

• Natural Process Coffee Explained

  The oldest coffee processing method, in which whole cherries dry intact in the sun — how it works, the fruit-forward and wine-like flavors it produces, where it's traditional (Ethiopia, Yemen, Brazil), and the risks that make it a high-wire act.

• Washed Process Coffee Explained

  How wet processing works step by step, the fermentation microbiology that makes it tick, why it dominates specialty coffee at roughly 60% of production, and the clean, bright, origin-forward cup it produces.

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