News from our Blog
Thermal Shock in Coffee: Eight 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 – What’s its importance?
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.
Coffee: Natural, Washed and Honey. What’s the difference?
When we talk about Natural, Honey or Washed coffee, we refer to different methods of processing and fermenting coffee.
Coffee Fermentation: Eight things you probably didn’t know
Coffee fermentation is a complex biochemical process that largely influences how you perceive the coffee in the cup.