Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
Coffee Drying Methods: Patios, Raised Beds, and Mechanical Dryers Compared - The Definitive Guide to Flavor Preservation
Coffee Drying Methods: Patios, Raised Beds, and Mechanical Dryers Compared – The Definitive Guide to Flavor Preservation Exe…
The Complete Guide to Coffee Post-Harvest Processing: From Cherry to Green Bean
Introduction: Why Processing is the Second Most Important Factor in Coffee Flavor (After Genetics & Terroir) The organoleptic…
Coffee Mucilage Fermentation: The Microbial Transformation That Builds Flavor
Introduction: The Hidden World in Your Coffee Cherry – Why Mucilage Matters Coffee quality is a function of genetics, enviro…
The Future of Coffee Labels: Understanding Processing 'Recipes' on Your Bag
Introduction: The Evolution of Coffee Labels from Simple Descriptors to Detailed Processing ‘Recipes’ For decades, the…
Climate-Adaptive Coffee Varietals: The Foundation for Future Processing
Climate-Adaptive Coffee Varietals: The Foundation for Future Processing Introduction: The Synergy Between Resilient Genetics and A…
Yeast Inoculation in Coffee: From Wild Fermentation to Designer Strains
Yeast Inoculation in Coffee: From Wild Fermentation to Designer Strains Introduction: The Microbial Revolution in Coffee Processin…
Controlling Anaerobic Fermentation: pH, Temperature, and Gas Variables
Controlling Anaerobic Fermentation: pH, Temperature, and Gas Variables Introduction to Anaerobic Fermentation as a Controlled Proc…