The quality of coffee depends on a wide array of factors, such as the variety grown, the environmental conditions in which the plants are cultivated, the agronomic management of the crop and the state of maturity of the cherries at the time of harvest.

Still, it is the processing and fermentation methods used in coffee production that largely determines the quality of the final beverage. As coffee lovers, we love to explore new flavours and aromas and indeed how to obtain them is an art in itself.

Through these series of articles, we hope to help you understand more about what’s going on behind the scenes, on the field, so that you can appreciate your favourite caffeinated beverage even more.