Blog – Page 29 – BeanofCoffee

How to Market Exotic Processing Methods to Mainstream Coffee Drinkers?

June 8, 2026

A roaster from a mid-sized chain in the Midwest cornered me at an expo last year. "My customers think fermented…

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June 5, 2026

A specialty coffee buyer from Australia visited our farm in Baoshan a few years ago. We walked through one of…

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June 5, 2026

Listen, I’ve been in the coffee export business for over two decades. I’ve seen everything from organic shade-grown beans to…

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June 5, 2026

At a trade show last year, a young entrepreneur approached my booth. He did not want to buy coffee. He…

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June 5, 2026

I nearly lost a major client once because of an over-fermented lot. It was a natural processed Catimor from a…

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June 5, 2026

Last year, I watched a World Barista Championship routine. The competitor from Costa Rica presented an anaerobic yeast-fermented Geisha. He…

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June 4, 2026

A traditional Italian roaster from Trieste sat across from me at a trade show in Berlin. His family had been…

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June 4, 2026

A few years ago, an Italian espresso blender visited my cupping lab. He had been buying Sumatra Mandheling for twenty…

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June 4, 2026

I received a WhatsApp message from a specialty roaster in London last year. "I have a crazy question. Is anyone…

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June 4, 2026

A buyer from a wellness-focused roastery in California called me last year. "My customers want decaf taste without decaf processing.…

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