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This is an incredibly important aspect of coffee’s journey from seed to cup and can dramatically affect the overall cup profile and consistency of that coffee. In recent years, many producers have taken to experimental processing techniques in an effort to alter or create new flavour profiles and increase the value of their crop. However, the majority of coffee producers will process their coffee using the method that will most likely guarantee consistency and cleanliness in the cup and reduce the risk of defects which will drastically lower their coffee’s value.