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Aerobic & Anaerobic Fermentation: Pioneering Co...

Fermentation, either aerobic (with oxygen) or anaerobic (oxygen-free), transforms coffee flavors. Anaerobic fermentation, often in sealed tanks, allows for slower sugar breakdown, leading to complex, fruity profiles. Aerobic fermentation, by...

Honey Processing: A Sweet Balance

Honey processing, originating in Costa Rica, is a hybrid technique that retains some mucilage during drying. Variations—black, red, yellow, and white honey—depend on the amount of mucilage left. This method...

Natural Processing: Fruity & Full-Bodied

Natural processing, often used in Yemen, Ethiopia, and Brazil, involves drying cherries intact—skin, flesh, and all. The cherries are spread on patios and carefully turned to avoid mold until they...

Washed Processing: A Showcase of Purity

Washed (or wet) processing is a method that highlights the inherent characteristics of coffee. In this process, cherries are depulped, submerged in water to remove mucilage, and then dried on...

Understanding Traditional Coffee Processing Met...

At 1998, we know that exceptional coffee begins with meticulous processing. According to the Coffee Quality Institute, post-harvest methods not only preserve quality but also unlock new flavors, adding immense...

Panama: Pioneering Experimental Coffee Processing

While small in volume, Panamanian coffee boasts exceptional quality, thanks to groundbreaking processing methods that continually redefine global coffee standards. At 1998, based in Malmö, Sweden, we celebrate the relentless...