Coffee Research & Processing
Working alongside coffee producers to understand what happens between the farm and the cup — designing and documenting processing trials, fermentation, drying, sensory evaluation and the systems needed to make the results reproducible.
CryoBloom
Experimental Panama Geisha lots processed under the CryoBloom protocol: a pre-fermentative cold hold, between 9 and 12 °C, on intact cherry and with Metschnikowia pulcherrima. Most of those lots came in above 90 CVA points. See CryoBloom.
Lager yeast
Panama Geisha from Cafelino, Alto Lino, Boquete, fermented anaerobically in river water and inoculated with SafCoffee™ Cool Blue, from Fermentis: a true lager yeast, Saccharomyces pastorianus. Across cupping sessions it has averaged 92 on the CVA scale. The whole story is in The Yeast That Was Already Home.
Want to work on something like this? Message us on WhatsApp
Follow the thread
Where it comes from, who works it, and what you can take home.
Coffee attributes kit
FlavorActiv references for calibrating a panel on coffee attributes.
See in the catalogueCoffee defects kit
FlavorActiv references for recognising the defects of coffee.
See in the catalogueExploratory beer and coffee tasting
A sensory session made to enjoy: method, yes; exam, no.
The experience