Key Areas of Focus for Processing High-Quality Coffee


All coffee production situations are different. Infrastructure, access to water, available tools, traditional processing methods, climate, governing bodies, local value chains, farm size, common varieties, soil type, regional plagues, access to finance… each farm, neighbourhood, and country has its own unique challenges, strengths, and production culture.

To create a strict set of guidelines for producing high-quality coffee that will be relevant and practical in all scenarios, is impossible. Instead, this document provides broad advice on five key processing areas from harvest to storing dry parchment that can be adapted, trialled and potentially integrated into local systems to improve overall production quality. Thinking about why each point is included is more important than following the exact detail outlined.

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