#2: How Bad Labels Hold Us Back

The first step in expanding the role of processing in the coffee quality conversation is how we label these coffees. I have noticed a lot of redundancy and confusion in how we describe the coffees.I've heard various forms of; fermented coffees, yeasted coffees, anaerobic fermentation, lactic process, acetic process.The labels we use set up the foundation, and I argue that when the labels are inaccurate the whole foundation is compromised. This area of fermentation in specialty coffee is just ...