Specialty coffee · Worth knowing

Rosette Coffee has introduced an innovative wet plum natural processing method for their Harley Estate coffee, where whole cherries are fermented anaerobically using lab-cultured plum-derived bacteria. This experimental technique produced a high-scoring lot that achieved 89+ on the SCA scale, ranking among the highest-scoring Indian coffees the roaster has processed. The light roast emphasizes origin characteristics with tasting notes of cherry, floral hibiscus, grapefruit, pink guava, and nectarine finish, recommended for manual brewing methods like pour-over, Aeropress, and French press.

Café Uba, a Colombian coffee producer operating across Risaralda and Caldas, represents an evolution in third wave coffee craft through vertically integrated processing and proprietary fermentation innovation. The team treats fermentation as an in-house discipline rather than outsourcing it, exemplified by their Nitro process—a controlled bioreactor method using nitrogen atmosphere, starter cultures, and co-ferments like watermelon to shape flavor development, with temperature, pH, and Brix tracked throughout. This approach is backed by published research with Cenicafé and Universidad de los Andes examining how fermentation methods and starter cultures influence microbial communities and final cup character, reflecting the specialty coffee industry's shift toward scientific rigor in processing alongside traditional craft techniques.

Specialty coffee roaster Sebastián Ramírez at El Placer Farms in Colombia demonstrates innovative processing techniques with his Thermal Shock Co-Fermented Honey Caturra. The coffee undergoes 120 hours of anaerobic fermentation at 18°C with controlled CO₂ injection, followed by a second 120-hour fermentation in water infused with cranberries, green grapes, plums, blackberries, and raspberries, then receives a controlled thermal shock treatment at approximately 40°C. The resulting cup presents tasting notes of blackberry and raspberry on the opening, smooth chocolate for richness, and delicate hibiscus tea notes as it cools, with juicy acidity and silky mouthfeel. Ramírez combines meticulous farming practices with experimental processing methods including Carbonic Maceration, Natural, Honey, Anaerobic, and Co-Fermented techniques while working with specialty varieties like Geisha, Pink Bourbon, and SL28, exemplifying the third wave coffee industry's focus on traceable, methodical craft and expressive lot differentiation.

Coffee Bros., an independent specialty coffee roaster, is launching a long-term remote program recruiting experienced sensory evaluators and Q Graders to assess finished roasted coffees across their diverse portfolio. Rather than traditional green coffee evaluation or standardized cupping, the initiative focuses on evaluating roasted coffees as intended for brewing, documenting sensory characteristics, flavor notes, and brewing performance across different methods including espresso and filter preparations. Selected professionals will receive roasted samples, prepare them using designated techniques, and provide detailed written assessments following a structured template, with compensation provided per completed evaluation and potential for ongoing assignments as the company expands its quality assessment capabilities.