Processing & Quality
experimental processing vs copy authentication: debate that won't be finished, but worth discussing
L
it's been over a year since this topic has surfaced in conversation with roaster and buyer. Want to try breaking down from two sides that I think both have valid arguments.
Experimental processing: Coffee is optimized agricultural product. processing is the tool for the unlock potential that is in seeds. If anaerobic, carbonic maceration, or co-ferment could be a more complex and expression production cup, why not? the world coffee scene evolved because there were brave experiments. lot-lot experimental high score at COE in the last five years is no coincidence.
authentication: terroir, variety, and geographic conditions that should be primary expression in the cup. Processing should serve to express it, not dominate it or mask it. If Flavor nootes a coffee from a specific original is indistinguishable from another original coffee because it's processing too dominant, what does coffee mean as' single original '?
What I notice: this debate is often each other's way and not really address more fundamental questions: made for whom? for the cupper competition that score the injustice as complexity? For a layman consumer who's easier to appreciate something familiar fruity notes? Or for professional coffee that can be distinguish both layers?
No final position here. Want to hear more than a live job on the processing field or in the sourcing position, how do you navigate this?
Experimental processing: Coffee is optimized agricultural product. processing is the tool for the unlock potential that is in seeds. If anaerobic, carbonic maceration, or co-ferment could be a more complex and expression production cup, why not? the world coffee scene evolved because there were brave experiments. lot-lot experimental high score at COE in the last five years is no coincidence.
authentication: terroir, variety, and geographic conditions that should be primary expression in the cup. Processing should serve to express it, not dominate it or mask it. If Flavor nootes a coffee from a specific original is indistinguishable from another original coffee because it's processing too dominant, what does coffee mean as' single original '?
What I notice: this debate is often each other's way and not really address more fundamental questions: made for whom? for the cupper competition that score the injustice as complexity? For a layman consumer who's easier to appreciate something familiar fruity notes? Or for professional coffee that can be distinguish both layers?
No final position here. Want to hear more than a live job on the processing field or in the sourcing position, how do you navigate this?
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