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Archive for the ‘Production’ Category

  • Natural Coffee or Unwashed Coffee, Which Has Cleaner Profile?

    Mar 15, 14 • Production1 Comment
    Natural Coffee or Unwashed Coffee, Which Has Cleaner Profile?

    The trend of the clean cup profile has been going on since 1980s, and wet(washed) process has gained its momentum as the specialty coffee popularity rises. There is something interesting about the terms, washed/unwashed process. As you can see in Ukers’ “All about Coffee“, the terms washed/unwashed process were more commonly used in early days […]...

  • What is Pulped Natural Coffee Process? It’s Very Wet and Natural

    Mar 13, 14 • Production1 Comment
    What is Pulped Natural Coffee Process? It’s Very Wet and Natural

    The pulped natural (also known as honey) process is relatively new process that has been rapidly adopted in recent years. The process generates unique flavor which differs its cupping profile from both wet process and natural process. The cup results generally show more cleanliness and uniformity than conventional natural process. The sugar-rich mucilage naturally increases […]...

  • A Brief History of Typica Varietal and Three Coffee Origins

    Jan 29, 14 • ProductionNo Comments
    A Brief History of Typica Varietal and Three Coffee Origins

    A cupping profile of coffee varies depending on numerous factors, cultivation environment, processing of coffee cherries, condition in shipping container, roast profile, and so on. Out of countless factors, the idea of varietal, a biological strain of coffee plants, seems important or “trendy”. Today, in commercial Coffee Arabica, Typica and Bourbon are considered to be […]...

  • Leaf Rust Disease(Roya) and Rise of Hybrid Cultivars in Coffee History

    Jul 11, 13 • Production2 Comments
    Leaf Rust Disease(Roya) and Rise of Hybrid Cultivars in Coffee History

    The ourbreak of coffee disease called Coffee Leaf Rust aka Roya has been unstoppable pandemic throughout Latin America. Some say this year’s Arabica coffee crop will be reduced by over 30% and 50 to 60% for the next year. Besides Coffee Leaf Rust, the coffee has several enemies, a political unstability, international competition, frosts, and […]...