fermentation

CO2 Fermentation Boosts Natural-Process Coffee Scores in Colombian Trial

A sealed container and a dose of carbon dioxide may be enough to nudge certain natural-process coffees into higher-end specialty coffee territory, according to a new Colombian study that...

2026.03.17

carbon dioxideclosed fermentationCO2 fermentationEl ÁguilaFarmer Issuesfermentationgreen coffeeMarket Newsnatural processOriginpost-harvest processingquality controlresearchscienceScientific World JournalSENAServicio Nacional de AprendizajeSouth AmericaSpecialty Coffee AssociationSustainabilityUniversidad del ValleValle Del Caucaコーヒー

Kirin Offers Promise for Coffee Cherry Waste in Fermented Ingredient

Japanese beverage giant Kirin Holdings has announced a new fermented ingredient made from coffee farm byproducts, pitching it as a flavorful and body-building beverage enhancer and a circular sustainability solution....

2026.01.06

agricultural wastebeercascaracircular economycoffee wasteCorporateFarmer Issuesfermentationfunctional coffeegreen coffeeIndustryInternationalJapanKirinOriginProductsresearchSustainabilityupcyclingコーヒー

Brazil Study Promotes Closed Fermentation to Boost Quality of Unripe Coffees

New research from Brazil suggests that highly controlled anaerobic fermentation can improve the quality of unripe coffees to the point that they meet specialty coffee standards. Published in the...

2025.10.17

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Best of Panama Organizers Take Hard Stance Against ‘Infused’ Coffees

The Specialty Coffee Association of Panama (SCAP) has alleged cheating among one or more producers in this year’s Best of Panama green coffee competition, adding to a growing industry-wide debate...

2024.06.28

Best of PanamaCentral Americaco-fermentationcompetitionsEventsFarmer Issuesfermentationgreen coffeeIndustryInternationalJ. Hunter TedmanMarket NewsOriginSpecialty Coffee Association of Panamaコーヒー