When processing coffee cherries… What happens?

As professional coffee roasters, as professional coffee tasters, as professional baristi we often wonder: What is the relationship between the flavor attributes in the coffee beverage and what has actually happened to the cherry while processing. And beyond that: What did the coffee genotype (varietal) contribute to the flavor in the first place?

These topics are what the research work of Prof. Flávio Borem from University of Lavras in Brazil is all about. At the Collaborative Coffee Source Event in Paris Oct. 26-27 2012 he will present his groundbreaking work in this field. As you can understand, we are very excited!

CCS: We’re curious! What exactly happens during natural and washed coffee drying?

Prof. Borem: In my presentation I will show that differences in the quality between natural and washed coffees during drying go beyond a simplified explanation that the sweetness of the natural coffee comes from the sweet mucilage.

CCS: Oh, Radical stuff! How about the interaction between the Genotype, the Environment, and the Processing?

Prof. Borem: Basically, I’m planning to show some results from the studies of space/time distribution of natural and pulped natural coffee quality. After that, we will be cupping samples from this study!

CCS:  Can’t wait. See you in Paris!

Prof. Borem: I am very pleased to go to Paris to meet you, cupping and speaking about coffee. This is an amazing opportunity. Thank you!

You:  Coming ?

About the collaborative

We are coffee professionals committed to facilitating a transparent, equitable and quality-focused coffee buying community.
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