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コーヒーの生産処理方法とその定義（フローチャート付き）

比較的単純な「フリーウォッシュト」や「ナチュラル」であっても、コーヒーの生産者が収穫したコーヒーを実際どのように加工し乾燥させているか、必ずしも正確に把握できているわけではありません。 コーヒーの発酵と加工法についての授業を控え、私は同僚のエヴァン・ギルマン Evan Gilman とともに「パルプトナチュラル」や「トリプルウォッシュ」といった言葉の意味を正確に分かりやすく伝えるための視覚化ツールを作成することにしました。
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  • Kenya Kirinyaga Kabare Peaberry GrainPro1
    Coffee News

    Coffee Processing Styles and Terminology (Plus Flowchart)

    Editor’s note: This article first appeared on Daily Coffee News on Dec. 10, 2020, and is republished here with permission. Coffee Processing Styles and Terminology (Plus Flowchart) Infographic by Evan Gilman, Words by Chris Kornman Led by zeitgeisty processing methods such as anaerobic fermentation or carbonic maceration, new ways of developing flavor and removing fruit […]
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  • Wet Hulling in Sumatra
    Education + Resources

    Coffee Processing - A Flowchart

    In anticipation of a class on fermentation and processing styles in coffee, I asked my colleague Evan to help me create a unique visualization tool to convey accurately and quickly what people mean when they say “pulped natural” or “triple washed,” for example. You’ll note the color-coded language: green indicating almost always and red almost […]
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  • Can Cherry Selection Correlate to Higher Cup Scores in Catracha Coffee?

    When the Catracha Quality Project began, Catracha organizers encouraged producers to focus on the quality of the coffee by selecting ripe cherry. In the Royal Blog last week, Arvin Juan presented a post-harvest process map, the result of two years of observing practices and interviewing producers. It’s a visual tool for identifying best practices with […]

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  • The Catracha Quality Project Process Map

    When we started the Catracha Quality Project (CQP), our first goal was to create a map to visualize how the Catracha producers were processing coffee from cherry to dried parchment.  Over the last two harvests in Santa Elena, we interviewed producers and observed their practices to create a post-harvest process map.  This map outlines current […]

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