Blog – Page 35 – BeanofCoffee

Why Are Long Fermentation Times Risky for Coffee Bean Quality?

May 22, 2026

You see it on bags all the time now. "Anaerobic 72-hour fermentation." "Extended ferment." "Wild yeast process." It sounds exotic.…

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May 22, 2026

You run an office coffee service. You know the pain. Every Monday morning, the phone rings. "The coffee tastes burnt."…

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May 22, 2026

You open a fresh bag of green coffee. It looks fine. You roast it. But the flavor is flat. The…

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May 22, 2026

A fast-growing specialty roaster from Texas sat across from me at a cupping table two years ago. His brand was…

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May 21, 2026

A roaster from a wellness-focused brand in California called me two months ago. Her entire brand is built on purity.…

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May 21, 2026

A few years ago, I sat in a cupping lab with a potential buyer from a large European chain. He…

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May 21, 2026

A roaster from Melbourne emailed me last month with a familiar request. "Cathy," he wrote, "my winter menu is heavy.…

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May 21, 2026

A roaster from a specialty café chain in London emailed me last week. He had just received his first pallet…

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May 21, 2026

A high-end roaster from Dubai contacted me six months ago. He supplies five-star hotels and Michelin-starred restaurants. His clients expect…

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May 21, 2026

A roaster from a well-known Nordic-style café in Copenhagen emailed me last month. He was frustrated. "Every sample I get…

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