The Exchange | Coffee Processing Ep. 47
In this episode we talk about coffee processing, exploring its historical evolution, various methods, and the impact on flavor profiles. They discuss the rise of innovative processing techniques like anaerobic and co-fermented coffees, and the role of consumer preferences in shaping the industry.
Episode 47 of the Covoya Coffee Podcasting Network podcast, hosted by MARK INMAN, Mike Ferguson, TODD MACKEY, titled "The Exchange | Coffee Processing Ep. 47" was published on December 16, 2025 and runs 52 minutes.
December 16, 2025 ·52m · Covoya Coffee Podcasting Network
Summary
In this episode we talk about coffee processing, exploring its historical evolution, various methods, and the impact on flavor profiles. They discuss the rise of innovative processing techniques like anaerobic and co-fermented coffees, and the role of consumer preferences in shaping the industry.
Episode Description
Takeaways
- Processing is crucial for flavor development in coffee.
- Historical context shows the evolution of coffee processing methods.
- Washed and natural processing methods yield different flavor profiles.
- The rise of semi-washed and honey processes reflects innovation in coffee.
- Costa Rica has played a pivotal role in coffee processing advancements.
- Consumer preferences influence the popularity of processing methods.
- Anaerobic and co-fermented coffees are gaining traction in specialty coffee.
- Digestive processing.
Part of The Covoya Coffee Podcasting Network
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