Emerging Trends in Coffee Processing

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David Roche, Coffee Quality Institute Executive Director, will present Emerging Trends in Coffee Processing during the NCA 2018 Convention in New Orleans, March 15-17. (See the full list of educational breakout sessions.)

Here, he explains why the CQI’s work with coffee quality is increasingly relevant today, and what “Q Processing” means. 

There are many industry trends that are rapidly changing the quality of coffee, including new origins, genetics, sensory science, and especially coffee processing.

Coffee processing innovations have changed rapidly in recent years, and many “myths” are being broken. Advances in washed, naturals, honey, and other methods have contributed to a diversity of products and an opportunity for the producer to differentiate their coffee quality.

In fact, processing has the single most impact on quality differentiation and many origins have been experimenting commercially with these methods and applying science.

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Gender Equity: Strengthening the Links of the Coffee Supply Chain

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Gender equity is good for the coffee business.

The Partnership for Gender Equity (PGE) believes that vibrant farming communities are the key to producing better coffee, and more of it. Therefore, they’re working to address this issue through large-scale collaboration, standardized best practices, and stronger data – starting with the report, “The Way Forward: Accelerating Gender Equity in Coffee Value Chains.”

During a recent NCA webinar, “Gender Equity: Strengthening the Links of the Coffee Supply Chain,” industry experts Kimberly Easson, Samantha Veide, and Chad Trewick discussed key findings, required resources, and where the industry can go from here.

Four highlights emerged from the research:

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