Pu’er Coffee

 When we talk about Colombia as a coffee-producing country, if this conversation had happened a decade or more ago, the first thing that would likely come to mind is water. Thanks to its abundant water resources, Colombia traditionally relied heavily on washed processing methods. For many coffee lovers who were once captivated by the bright, elegant acidity of classic Colombian washed coffees, Colombia left a lasting and positive impression. In traditional espresso blends, Colombian washed coffees also played a crucial role in providing balance and cleanliness of flavor. Yet somehow, at an uncertain point in time, the image of Colombia began to shift. Today, when people mention Colombian coffee, what often comes to mind is a dazzling array of so-called innovative processing methods—especially eye-catching co-fermentations. At one point, simply hearing “Colombia” made people instinctively ask: What process is it? Is it another bold experiment? What exactly happened behind this dra...

 When shopping for coffee, you may have come across a processing method labeled “Gold Washed.” We’re all familiar with one of the classic processing methods— washed —but what does the addition of gold actually mean? How is it different from traditional washed coffee? Today, I’d like to dedicate this article to exploring exactly what the Gold Washed process is. I wanted to write this piece because I recently encountered an outstanding roaster from Kyoto at a coffee festival. They were showcasing a Red Bourbon from the Popayán region of Cauca, Colombia, processed using the Gold Washed method. That coffee left a deep impression on me—it was simply too good. Naturally, it sparked my curiosity to dig deeper into this processing style. (I’ll be sharing a full tasting review of that coffee later. I couldn’t resist and ordered two bags on the spot—no hesitation at all.) When it comes to “Gold Washed,” there is a certain degree of producer-specific ownership to the method. By that, I m...

 In recent years, “flavor-enhancing” coffee processing methods have become one of the most talked-about topics in the industry. As more and more unconventional techniques emerge, it’s easy for concepts to get blurred and definitions to overlap. Clarifying these processing methods can be genuinely helpful when you’re choosing coffee beans in the future—it gives you a more concrete framework and makes it easier to identify the flavor profiles you actually enjoy. One of the most commonly confused pairs is co-fermentation and yeast fermentation . Some marketing narratives even lump yeast fermentation directly into the category of co-fermentation. In reality, the two should be seen as parallel but distinct approaches . Today, let’s take a closer look at how they differ. Co-fermentation and yeast fermentation are essentially two major branches within flavor-enhancing coffee processing, covering the vast majority of “boosted flavor” coffees you’ll find on the market. They do share certa...