Specialty coffee · Worth knowing

Andres Cardona, a specialty coffee producer in Santa Bárbara, Colombia, has developed an innovative semi-washed processing technique that combines elements of washed and natural methods. After taking a specialty coffee course through the Antioquia government in 2018, he adopted a suggestion from Doug at Burial Beer to ferment coffee indoors on drying beds at controlled temperature (30°C) with cherry pulp added back after depulping for four days, then wash and dry on sun beds. This process yields coffees with fruit-forward characteristics—pomegranate, cherry licorice, and winey acidity—while maintaining the clean clarity of washed coffees. The technique has gained traction in his community, with neighboring growers now selling him their cherry to process through his fermentations and Cardona teaching other farmers in the region to apply the same method on their own land, demonstrating how careful processing can unlock complexity in Colombian workhorse varieties like Castillo and Cenicafé 1 that are typically undervalued.

Finca Limoncillo in Nicaragua's Matagalpa region represents a benchmark for specialty coffee innovation and producer relationships. The Mierisch family, known for experimental processing work, operates the Don Esteban mill with precision equipment including eco-pulpers that reduce water usage while maintaining control over mucilage levels. Under the leadership of Wingo Mierisch, the operation has heavily invested in post-harvest processing experimentation and refined quality control protocols. The farm demonstrates the third wave coffee ethos through long-term direct relationships—Ozone Coffee has been buying from Limoncillo since 2007—and commitment to both sustainability and social responsibility, including a 2024 hydroelectric plant installation and worker wages exceeding local minimums by 30%.

Faema's I'm a Barista Journey event on September 14, 2026 in Barcelona will bring together specialty coffee professionals for interactive discussions led by 2025 World Barista Champion Jack Simpson. The event features panel conversations on current industry topics, technical tasting sessions, networking opportunities, and hands-on experiences designed for roasters, café owners, baristas, and hospitality professionals to share practical insights and build community connections within the specialty coffee sector.