• 1
  • 2
  • 3
  • 4b
  • 7
  • 8
  • 9
Thursday, 23 April 2015 18:57

Acetic Acid

Acetic acid, or more commonly known as vinegar, is one of the many organic acids that play an important role in coffee quality. Although, there are varying levels found in both dry and wet processed coffees, its formation during post harvest processing comes primarily from fermentation.   

Thursday, 23 April 2015 20:59

Washed Processed Coffee

Once coffee has been cultivated and transported to processing stations, the next step is to remove the outer pulp from the cherry, so that the bean itself can be extracted out. By far the vast majority of the coffee processed is via the washed process, where mechanical and biochemical processes are used to remove the outer layers surrounding the coffee bean. 

Explore Coffee Science!

Interested in Coffee Science?

Registration for our upcoming LOS ANGELES, CA session now open, for more details click here.