Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

Ever wondered what makes your coffee taste good? It's the microbes, finds a study. The study showed that lactic acid bacteria which help in the longer fermentation of coffee beans results in better ...

Yunnan Agricultural University has set up China's first microbial strain resource dataset focusing specifically on coffee fermentation, according to a report carried on the Science and Technology ...

Washington, DC - February 1, 2019 - When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an ...

Sign up for the Slatest to get the most insightful analysis, criticism, and advice out there, delivered to your inbox daily. The weirdest coffee I’ve ever tasted is ...

The annual World Coffee in Good Spirits Championship (WCiGS), which honors innovations in coffee and spirit mixology, was held from June 27-29 in Copenhagen, Denmark. Korean barista Wi Seung Chan took ...