News from our Blog
Microorganisms: The Key to Body, Acidity and Coffee Flavors
Microorganisms involved in the fermentation process may be the key to obtaining differentiated, consistent and replicable coffee.
Thermal Shock in Coffee: 8 Things You Should Know
Thermal shock is a processing technique that allows to improve the controlled fermentation process of coffee.
Agroforestry and coffee quality
Agroforestry is an agricultural production system where trees and crops grow together on the same plot of land.
Lactic Acid Fermentation in Coffee 101
Lactic acid is responsible for a substantial improvement in the flavor, aroma and texture of the food or drink it ferments.
The First ever social-impact Coffee NFT for the Future of Coffee
This NFT is a great opportunity to take real action and bring tangible change in the coffee industry.
Understanding coffee processing: Natural, Washed and Honey.
When we talk about Natural, Honey or Washed coffee, we refer to different methods of processing and fermenting coffee.
