The Coffee Notebook
The Honey Process in Coffee: An Ecological Method that Transforms Flavors
We are delighted to welcome David Batres a coffee producer in Guatemala, as the author of this blog. Working closely with 94 Celcius for two years now, David supplies us...
Co-fermentation: a revolution for specialty coffee
At 94 Celcius, we're always striving to push the boundaries of specialty coffee, and one of the most exciting practices we've explored in recent years is co-fermenting coffee with fruit....
Fermentation in coffee: experiments
As we discussed in our previous article, fermentation is a crucial and indispensable stage in the transition from coffee cherry to green bean. In recent years, producers have been experimenting...
Fermentation in coffee: the basics
As we saw earlier, the coffee treatment process "only" serves to pulp the coffee cherry to obtain a bean with a moisture content suitable for storage and delivery. Whatever the process used to treat the coffee cherry, there is always a fermentation stage.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
What interests us today is controlled fermentation. We'll look at 3 basic types of fermentation: carbonic maceration, aerobic fermentation and anaerobic fermentation.
What are the different coffee pulping processes?
The little green beans we use to bring you the black gold you love so much are not so easy to obtain. It's on farms, often on the other side of the world, that the coffee cherry is transformed into a green bean ready for shipment.