The word “processing” often has a negative connotation in the world of food and beverage as it is often associated with chemicals and unnatural additives. However, coffee processing is a different story. Simply, coffee processing is the way in which the coffee seed (a.k.a. bean) is separated from the fruit and other layers. With new methods being developed yielding new flavor profiles we take you through 3 of the most common methods found in coffee processing.

You pop into a specialty café, coffee shop, or visit a website and begin perusing their coffee offerings. It is at that moment the panic and confusion sets in… “MASL? Bergamot?! Mango!? Processing method!? Wait, I thought I was just buying coffee, not some hoity toity processed thing. What does all of this mean anyway?

Dr. Kerrie Taber discusses the upcoming Ft. Smith Marathon, its history, who it serves, and how to get involved. Learn more about her other involvements and how they are supporting those fighting cancer.

To put it simply, cupping is the process of tasting coffee for grading, palate development, education, quality control, and sensory evaluation. The final score given to a coffee can impact a coffee’s price per pound and ultimately the wages earned by farmers and producers. That is why it is so important to have a standardized process and to understand what we are looking for when we are cupping.

Coffee is as complicated as we want to make it.

For some convenience and speed is the priority. But is it possible to bring balance to the Kup? Is it possible to get the same quality of a pour over or french press?

The humble coffee scoop, we accept their somehow simultaneously generous and skimpy portions without question, and we love them without knowing their true intentions or purpose.

Brewing coffee is like cooking: if you want to make the same great cup, follow the recipe.

”What is the ideal grind size?”

It is often stated that the most important things you can do to make better coffee is to grind fresh and use a scale. Consistency is key in this theory. You want to be able to have the same great cup every morning (or afternoon) and enjoy your morning ritual. On the flipside, you want to be sure you can avoid making that face puckering brew you just struggled through.

Choosing the 1st coffee we offer is an exciting process. As a roaster I aim to highlight the work done by the farmers and producers by allowing the coffee to speak for itself. Information about the farm, production, and cultivar give us insight into what the coffee has to offer. Check out some of the current samples and learn more about what is to come.