What do you call a coffee that is neither fully washed nor dried in the cherry… and more importantly, what does it mean when we say Pulped Natural, Honey Process, or Semi-Washed? In the world of coffee, there are basically two ways to process post-harvest. You can minimally process before milling and export (i.e., natural, […]
Editor’s note: This article originally appeared in Daily Coffee News on November 22, 2017. In what might be a foolhardy attempt to correlate two of coffee’s most complicated concepts, I’ve dedicated a significant portion of the past few months to examining the relationship between the water activity of green coffee and the Maillard reaction during […]
Royal Coffee is proud to announce Crown on the Road, a free educational event series popping up in Los Angeles & the Bay Area. Join us for this free series while we anticipate the opening of The Crown: Royal Coffee Lab & Tasting Room. UPDATE, 11/15/2016 It’s been such a pleasure putting on so many wonderful events and […]
Introduction by Chris Kornman Ethiopia is coffee’s Mecca. The Arabica species traces its origin to the western edges of the country. Ethiopia is the rare producing nation whose internal consumption equals its export volume. In Ethiopia, coffee is not just a product, not a mere cash crop, not even a simple breakfast beverage – it is a […]
We have been observing and collecting data in Santa Elena as part of the Catracha Quality Project to improve upon green coffee processing strategies. (See related Catracha articles here). But once the coffee is ready to ship from Honduras, we cannot ride along in the container as it makes its ocean journey to Oakland, California. […]
