These are all the posts that have been tagged with drying.
Fermentation – the time that pulped coffee spends in a tank before it is dried – is also an opportunity to impact flavour. Microbiologist Lucia Solis, who specializes in microbial demucilagination, explains how this method offers a consistent and predictable coffee fermentation process, reducing the risk of spoilage or defects in the cup.
Central America’s coffee growing regions consistently garner attention for exceptional cup quality and unique flavours. While responses to climate change are inherently location-specific, as adaptations must address the immediate conditions of each farm, the six nations of Central America are demonstrating how the collaborative development of customizable tools empowers everyone to adjust production techniques for the long term.
Parts one and two of this series (March and April 2017 issues, respectively) addressed how direct trade transactions, traceability, and transparency all add different values to the supply chain for different types of coffee buyers.
Growing over half of the global tea output on around 70 percent of the world’s tea acreage, more than 15 million small farmers are major stakeholders, but they are also the most fragile link of the supply chain.
With government support and private-sector interest, Georgia aims to rebuild its once highly regarded and significant tea industry – dating back to the Russian Empire – that was destroyed following the collapse of the Soviet Union.
One year after launching its first coffee offering, Carta Coffee Merchants expands its assortment with the release of Meridian, its lightest roast to date; a new signature Side-by-Side (SBS) Tasting Sampler featuring different roasting styles and a coffee subscription service.
The 12,000 members of the Cooxupe Cooperative–the world’s biggest coffee cooperative–grow more coffee than the Central American countries of Guatemala, Costa Rica and Nicaragua combined.
Tea tasting and tea blending are a combination of knowledge and artful skills. Highly sensitive sensorial capacities and years of training are required before mastering the art of tea tasting and blending the various teas for creating or maintaining quality cup profiles. By Barbara Dufrêne.
It’s not a random coincidence that Brazil dominates the global coffee industry—each region on its own is bigger than most other coffee-growing nations in the world.