Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

As much as the best baristas in America can control a cup of coffee when the kettles are steaming and the scales are beeping, the fate of a bean is sealed far earlier, while still in its green state ...

Washington, DC - February 1, 2019 - When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an ...