Musings
From Cherry to Cup
Natural Processing: The Original Coffee Process Long before stainless steel fermentation tanks, thermal shock processing and inoculated yeasts became part of specialty coffee vocabulary, coffee was processed in the simplest way possible: picked from the tree and dried in the sun. Natural processing, also known...
From Cherry to Cup
Natural Processing: The Original Coffee Process Long before stainless steel fermentation tanks, thermal shock processing and inoculated yeasts became part of specialty coffee vocabulary, coffee was processed in the simplest way possible: picked from the tree and dried in the sun. Natural processing, also known...
Coffee Cultivars: Part Eight - Geisha
Over this series, Coffee Cultivars, we have explored the varieties that shape flavour, farming decisions and the future of specialty coffee, from the historic foundations of Bourbon and Typica through to modern hybrids and experimental cultivars redefining quality and resilience. To conclude the series, we...
Coffee Cultivars: Part Eight - Geisha
Over this series, Coffee Cultivars, we have explored the varieties that shape flavour, farming decisions and the future of specialty coffee, from the historic foundations of Bourbon and Typica through to modern hybrids and experimental cultivars redefining quality and resilience. To conclude the series, we...
Coffee Cultivars: Part Seven — Pacamara
Following SL28, we now turn to a cultivar that is impossible to ignore both in the size of its beans and the boldness of its cup profile: Pacamara. The Origins of Pacamara Pacamara is a hybrid cultivar developed in El Salvador in the mid-20th century...
Coffee Cultivars: Part Seven — Pacamara
Following SL28, we now turn to a cultivar that is impossible to ignore both in the size of its beans and the boldness of its cup profile: Pacamara. The Origins of Pacamara Pacamara is a hybrid cultivar developed in El Salvador in the mid-20th century...
Coffee Cultivars: Part Six - SL28
Following Ruiru 11, we turn to one of the most celebrated cultivars in the world of specialty coffee: SL28. The Origins of SL28 SL28 was developed in Kenya in the 1930s by Scott Agricultural Laboratories (hence “SL”), during a period of active research into improving...
Coffee Cultivars: Part Six - SL28
Following Ruiru 11, we turn to one of the most celebrated cultivars in the world of specialty coffee: SL28. The Origins of SL28 SL28 was developed in Kenya in the 1930s by Scott Agricultural Laboratories (hence “SL”), during a period of active research into improving...
Coffee Cultivars: Part Five — Ruiru 11
After exploring foundational cultivars and natural mutations, we now turn to a modern hybrid born out of necessity and innovation: Ruiru 11.The Origins of Ruiru 11Ruiru 11 was developed in Kenya in the 1970s and officially released in 1985 by the Coffee Research Foundation. Its...
Coffee Cultivars: Part Five — Ruiru 11
After exploring foundational cultivars and natural mutations, we now turn to a modern hybrid born out of necessity and innovation: Ruiru 11.The Origins of Ruiru 11Ruiru 11 was developed in Kenya in the 1970s and officially released in 1985 by the Coffee Research Foundation. Its...
Coffee Cultivars: Part Four – Sidra
Continuing our exploration of coffee cultivars, we now turn to a cultivar believed to be a hybrid of Bourbon and Typica - Sidra. The Origins of Sidra Sidra has quickly become one of the most talked-about cultivars in specialty coffee, though its genetic history remains...
Coffee Cultivars: Part Four – Sidra
Continuing our exploration of coffee cultivars, we now turn to a cultivar believed to be a hybrid of Bourbon and Typica - Sidra. The Origins of Sidra Sidra has quickly become one of the most talked-about cultivars in specialty coffee, though its genetic history remains...
Coffee Cultivars: Part Three - Caturra
Coffee is often described by its origin, processing method or roast profile. Yet one of the most influential factors in the cup is far more fundamental: the cultivar. In this series, Coffee Cultivars, we explore the varieties that shape flavour, farming decisions and the future...
Coffee Cultivars: Part Three - Caturra
Coffee is often described by its origin, processing method or roast profile. Yet one of the most influential factors in the cup is far more fundamental: the cultivar. In this series, Coffee Cultivars, we explore the varieties that shape flavour, farming decisions and the future...
Coffee Cultivars: Part Two - Typica
Coffee is often described by its origin, processing method or roast profile. Yet one of the most influential factors in the cup is far more fundamental: the cultivar. In this series, Coffee Cultivars, we explore the varieties that shape flavour, farming decisions and the future...
Coffee Cultivars: Part Two - Typica
Coffee is often described by its origin, processing method or roast profile. Yet one of the most influential factors in the cup is far more fundamental: the cultivar. In this series, Coffee Cultivars, we explore the varieties that shape flavour, farming decisions and the future...