How does the development of experimental processing methods impact the coffee industry?
In recent years, the coffee market has become increasingly diverse with experimental processing methods. This includes strictly controlled fermentation techniques in different ways. This not only contributes to improving the quality of the finished product, but can also enhance certain characteristics or even create new characteristics to the coffee flavor. Will this development cause problems for the coffee industry? Let’s find out with XLIII Coffee!
Development of experimental treatment methods
Historically, the coffee industry often popularized three methods: natural, wet and honey (semi-wet). However, on the market today there are many types of coffee produced using new processing methods such as lactic fermentation, anaerobic fermentation, carbonic soaking, etc. These techniques are not really popular. on a global scale, but their growth rate is increasing significantly.
In just a few years, the coffee testing process evolved from random fermentation to controlled fermentation. Since then, experimental processing methods have been improved and strictly controlled, creating finished products that are both quality and unique. Experts and manufacturers actively participate in research and explore the relationships between factors in the processing process and coffee characteristics. For example, the Specialty Coffee Association's Green Coffee Course Module now includes controlled fermentation. This creates conditions for strong development of new experiments in the future, promoting the diversity of the coffee industry.
Concerns about the development of experimental processing methods
Innovative processing techniques are beneficial for promoting the flavor quality and value of coffee. However, this development also has certain limitations to the supply chain.
The conflict between original characteristics and new flavors
In the process of improving processing methods, manufacturers focus on controlling temperature and other factors during fermentation to direct the development of flavor profiles. The processing process focuses on taking advantage of available conditions to highlight genetics and soil. Because they believe that the core of technical innovation should be to promote the special, original value of coffee. Meanwhile, some manufacturers tend to add yeast or infusion ingredients to create new flavors. They want to use ingredients such as fruit pulp, essential oils, and artificial flavors to create diversity, increase competitiveness and customer experience.
These two trends have prompted industry discussion about the “mainstreamness” of new testing procedures. Because artificial flavors can lead to negative impacts on quality. So, stakeholders are confused about the need to always define experimental treatments by tightly controlling various variables. Or instead, manufacturers can offer more comprehensive options that best suit production needs.
Concerns about ethics and transparency
It's undeniable that experimental processing techniques have made the world of specialty coffee vibrant and full of nuance. But with the new changes, experts worry that many experimental coffees may pose ethical and transparency risks.
When adding ingredients to create new flavors, the coffee may have lost the varietal characteristics and effort involved in the production process. The outstanding flavor also doesn't accurately describe the challenges behind growing coffee. Some manufacturers may even use unsafe artificial ingredients for profit. If a business sells this type of coffee and does not notify customers of information about the origin and processing process, the coffee will lose its value and transparency, affecting the interests of stakeholders. in the supply chain. Additionally, if the producer does not tightly control the variables, the coffee can easily over-ferment. This leads to undesirable flavors such as yogurt, rotten fruit or poor-quality wine.
Furthermore, the testing process costs a lot of money and human resources. Not all manufacturers have the capacity or resources to implement experimental processing methods. The risks of the processes are also very high. Excessive or poor fermentation can damage the finished product, affecting farmers' profits.
Conclusion
Developing experimental processing methods could create a promising future for the diversity of the specialty coffee industry. But it needs strict process control, transparency and safety to ensure sustainable development.
As a business, XLIII Coffee always aims for sustainable development in all aspects. We respect new developments that promote diversity in the industry. However, we are also careful to ensure a balance of value for all stakeholders, the environment, and the community. Therefore, specialty coffee batches at XLIII Coffee are produced and processed according to sustainable scientific processes. Coffee beans undergo an innovative wet processing process, ensuring a clean, original flavor and minimizing negative impact on the environment. If you love it, stop by XLIII Coffee to enjoy it.
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