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
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