Learning resources for specialty coffee professionals and enthusiasts including glossaries, guides, articles, eBooks and more covering different aspects of the specialty coffee supply chain.
"Led by zeitgeisty processing methods such as anaerobic fermentation or carbonic maceration, new ways of developing flavor and removing fruit from coffee seeds seem to be emerging every day. Even relatively straightforward terms like “fully washed” or “natural” don’t fully convey exactly what’s happening when a coffee producer sends their coffee cherries from the tree to the drying tables. In anticipation of a class on fermentation and processing styles in coffee, I asked my colleague Evan Gilman to help me create a unique visualization tool to accurately and quickly convey what people mean when they say things like “pulped natural” or “triple washed.”"
Read"Fermentation in food and drink production predates recorded history. It has served as an integral factor in the creation of new flavors ever since some first bold soul tried a few grapes that were left out just a little too long."
Read"Two years later, Felix surprised me with another phone call. This time, it was to invite me to participate in this year’s Taza Presidencial – Bolivia’s coffee competition. To say I was thrilled is an understatement; I’ve dreamed of going to Bolivia for years; the opportunity to taste this origin’s best coffees and lead the tasting as Head Judge was simply a dream come true. Freshly back in the office from this adventure, I’m as excited as ever for the future of Bolivian coffee, and the opportunity to bring these coffees to roasters here in the US. Bolivia is full of passionate and consummate coffee professionals, and I’m looking forward to continuing to connect with this growing market. "
Read"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, cherry-dried, and/or dry-process), or you can depulp, ferment, and wash the seeds before they dry."
Read"Upon receiving a gift bottle of co-fermented apples and grapes recently, I thoughtlessly posed the question, “Is it a cider or a wine?” My friend responded, “It’s both!” Perhaps a purist would respond differently, saying, “It’s neither!” Fluid definitions in beverage-making constantly challenge traditional understanding of our crafts."
Read"Islands are frequently associated with isolation, and for good reason. Many develop their own completely unique ecosystems and species of flora and fauna – look no further than Madagascar or Australia for confirmation of the wild, weird, and wonderful forms of life that can evolve independently in relative seclusion. Throughout history, islands have also served as waypoints and convenient stopovers for trade routes and explorers. And while an individual island may lack the resources needed for sustained living, a group of islands with good mainland connections can support a vibrant lifestyle."
Read"Coffee often exists as a routine, a caffeine delivery mechanism, well before any of us begin taking pleasure in its flavor. Like many things in life, enjoyment is usually cultivated over time, enhanced by experience and knowledge. For many who took to drinking coffee in the late 1990s and early 2000s, the first eye-opening sips of something that transcended hot, caffeinated sludge were from two very particular origins: dry processed coffees from Harar, Ethiopia, and wet-hulled coffees from Sumatra, Indonesia."
Read"In part one of this series, we explore the Non-GMO certification movement, and discuss its relevance to the specialty coffee industry. We begin with this polarizing subject due to its recent rise in popularity. Non-GMO labeling is the fastest growing certification, outpacing organic three years in a row. Labeling efforts are always driven by consumer demands. Here at Royal, we see this trend, and believe researching and sharing information is the most important step to transparency in our decision making."
Read"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 Methylene Chloride may not have far-reaching consequences on its global production, our choice is one of millions of small decisions that together we believe will positively impact the health and well-being of our planet and the people, plants, and animals that inhabit it."
Read"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 Kenya Agricultural & Livestock Research Organization), recently met with me to chat about some erroneous and misleading language used in the second half of my article on mycotoxins, so I’m going to clarify a few points here, and have amended my previous article to better reflect what we know or believe to be truthful and scientifically accurate."
Read"Every so often, I get a question about mycotoxins and moldy coffee. Words like “mold” and “toxin” tend to elicit some visceral responses, so it’s not surprising to me that there is a lot of concern and some misunderstanding and misinformation. I’m going to attempt to set the record straight."
Read"In Part I of this 2-part series on mycotoxins and coffee, I focused on science and research to help understand that the risk of coffee-related Ochratoxin-A affliction is minimal at best. However, we do have to acknowledge that OTA presence in coffees is possible. Part II will focus on preventative measures for both casual consumers and coffee professionals."
Read"“LUCKY” is not likely to be the first descriptor you’d hear from coffee farmers when discussing their careers. Successful coffee production isn’t the result of chance. The job takes skill, dedication, intuition and resilience. Yet coffee is fickle, and prone to innumerable afflictions; even the most fastidious farmer’s trees fall victim to disease. One of the vilest afflictions known to coffee is a fungus known as rust."
Read"Recent research on Hemileia vastatrix, presented by Juan Carlos Herrera at the biannual ASIC (Association for Science and Information in Coffee) convention in October 2018, in Portland, Oregon, shed new light on the blight’s behaviors. Cenicafé, the science arm of the Federación Nacional de Cafeteros de Colombia (FNC, Colombian Coffee Federation), found that stressors—including too much sunlight and too little nitrogen in the soil—can increase coffee’s susceptibility to the rust fungus. It’s worth noting that non-hybrid arabica varieties like Bourbon and Caturra were especially prone to stress-related increases in infection. Planting different species of coffee in the field together, such as robusta and arabica, surprisingly increased rust’s potency."
Read"Coffee’s history is rich with irony in that for a substance so stimulating and enlivening, the origin of the fruit remains fuzzy to this day. Origin stories vary and there is no confirmed evidence revealing where coffee grew in Africa or even who among the native peoples might have used the stimulant prior to the 17th century. One account describes a legendary group of raiders from the Oromo tribe in the remote Ethiopian massif – a mass of mountains in Northeast Africa- as first recognizing this energizing plant. As the story goes, they gathered ripe cherries from wild trees, ground them, mixed mashed seeds and pulp with animal fat, forming small balls that they carried in leather pouches during war parties."
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