One of the big pieces of recent news at Royal is that we’ve elected to cease contracting Methylene Chloride decaf. The reasons are nuanced, but a recent conversation with founder Bob Fulmer made it clear to me that the decision was made at least in part in principle. While the impact of Royal Coffee avoiding […]
For the last several weeks, members of the Catracha Quality Project have been presenting results of a data survey conducted during the 2016 harvest season in Santa Elena, Honduras. To go back and read some of that work — which includes detailed process maps and an analysis of correlation between cherry selection and cup score […]
Let’s cut to the chase: I need to issue a few corrections. Lucia Solis, of Scott Labs (not to be confused with the similarly named entity that helped develop the SL-28 variety in Kenya, for example. That Scott Labs no longer exists as such, but is now the National Agricultural Laboratories, a part of the larger […]
This week we’re back on the grading table, this time focusing our attention on visual defects in green coffee. In many ways, green coffee defects share some similarities with screen size. They both impact the way coffee roasts and tastes and equally can have financial ramifications in terms of contract approvals and the value of […]
Download the printer-friendly PDF In Part I of this series on analyzing green coffee, we focused in a lot of detail on the water – specifically the relationship of a green coffee’s water content and activity to its safety, longevity, and potential for browning reactions in the roaster. This article will focus on another physical quality […]
Download the printer-friendly PDF Bob & Max’s Note: If you are a coffee roaster doing wholesale business with any number of large-format retailers in the United States, you’ve probably been hearing the phrase “HACCP” with more regularity. In an effort to provide the best customer service we can, even after we’ve sold you the coffee, […]
Download the printer-friendly PDF Bob & Max’s Note: If you are a coffee roaster doing wholesale business with any number of large-format retailers in the United States, you’ve probably been hearing the phrase “HACCP” with more regularity. In an effort to provide the best customer service we can, even after we’ve sold you the coffee, […]
Download the printer friendly PDF here Most coffee professionals on the buying, roasting, and brewing side of the industry understand and value sensory analysis of coffee. Cupping a coffee, after all, is the single most common and effective way to decide if a coffee is worth purchasing, or if a roast has succeeded or failed. […]
