Coffee processing is far more than a necessary step after harvesting. It defines the sensory profile of the bean, modulates sweetness, acidity and body, and deliberately opens up possibilities for experimentation.

Coffee sensory analysis, cupping, and the analysis of basic flavors are key tools in coffee tasting and evaluation. They make it possible to consciously experience and understand the complex aromas of coffees like Kebado from Ethiopia.

How can fresh coffee be available year-round, even though a coffee plant needs a year to ripen? The answer lies in global harvest cycles. We show how harvest times stretch around the globe from Brazil to Colombia to Kenya, and what fly crops have to do with it.

Coffee is the world's second most important commodity after oil—but climate change poses a massive threat to its future. Specialty coffee, which thrives under precise climatic conditions, is particularly vulnerable to changes.

You love good beans, even filtering by hand, but have you ever wondered what actually happens during roasting? Why do some beans taste fruity, while others taste like dark chocolate? And why filter roasting and espresso roasting are two completely different worlds?

Sensory perception refers to the way we perceive information from the environment using our senses—sight, smell, taste, touch, and hearing. In the case of coffee, it's primarily about the perception of aromas and flavors, which are influenced by the brewing method and the quality of the green coffee.