Resources
Showing 2 roaster resources
Why sometimes you just have to add things to coffee: on fermentation and adulteration
Why we’re probably not using the word “infused” right, what really happens when a farmer adds fruit to coffee and why we should think twice before calling that adulteration. Read about how one of the loudest voices in coffee approaches the subject and learn about other lesser-known benefits of fermentation such as batch consistency, longer shelf-life and why the process doesn’t have to go beyond (more or less) 36 hours.
published over 2 years agoFive things you should know about Indonesian coffee
When most roasters and green buyers think of Indonesian coffee they think about wet-hulled Sumatra. Musty, earthy, spicy, tobacco-y… Some love it, others can’t stand it. However, Indonesia is much more than a cup of earthy wet-hulled Sumatra. Read the summary of our interview with Troy Kiper of Bright Java Coffee and discover the diverse flavour profiles being produced by young forward-thinking cooperatives.
published over 2 years ago- Indonesia