Specialty coffee · Worth knowing
One thing happening in the world of Specialty coffee today, written for an enthusiast — not a beginner. Skip celebrity gossip. Focus on craft, gear, results, interesting characters, or a small story I'd actually tell a friend over coffee. Quality over quantity.
← See today's latestAtlas grading course, Swiss Water traceability, fermentation focus
Atlas Q Grader Course
Green coffee education just got scheduled.
Atlas Coffee is running a 2-day Q Arabica Grader Course on October 22–23, 2026, diving deep into processing techniques—fermentation control, drying methods, and how each decision shapes cup profile [Quelle: Sprudge]. The program targets roasters, retailers, and baristas hungry to read green coffee the way producers intended. You'll cup side-by-side with importers and learn why honey fermentation at 26–29°C for one to two weeks—the technique reshaping Central American lots—matters more than origin alone.
Sign up before October if you want to compete on green coffee knowledge.
Traceability Expands Supply Chain
Swiss Water is raising the transparency bar.
Their Colombian microlot from the Los Arrayanes Coffee Growers Association now carries expanded traceability—you can follow the bean from the cooperative's hands through fermentation and drying, something most importers still treat as a black box [Quelle: Sprudge]. The move mirrors La Cabra's honey processing story from yesterday—roasters now want to name the processor as loudly as they name the farm. When importers make fermentation visible, producers compete on craft, not just yield.
Expect other origins to follow Swiss Water's playbook next.
Guatemala & Origin Sourcing Momentum
Central America's specialty pipeline is deepening.
Primavera Green Coffee and Covoya Coffee are both highlighting curated offerings from Guatemala and beyond, emphasizing sustainability standards and processing intentionality as sourcing criteria rather than afterthoughts [Quelle: Sprudge]. The supply chain is voting with its wallet: roasters now ask about fermentation method, drying beds, and producer name before they ask about price. Guatemala's altitude and volcanic terroir make it ideal for honey and natural processing experiments.
Watch which roasters source from these importers first—they're the ones betting on processing craft.
Checking In On The Other Side Of The Supply Chain With ... - Sprudge10 hours ago ... ... coffee plant anatomy, processing methods, fermentation, drying, and future challenges. ... specialty coffee sector earlier than most coffee producing regions.sprudge.com