What is "green coffee"? The answer may seem obvious, but as coffee processors continue to innovate beyond traditional methods, the question becomes complicated. Is a fermentation aid- like a yeast inoculation- an additive? What about other adjuncts? Watch my colleague Mario Roberto Fernandez Alduenda's excellent Re:co talk on the subject. Great fodder for thought and discussion!
Executive Director at Coffee Science Foundation
11moMore than anything, I really appreciate the way that Mario framed the issue as having two well-intentioned "sides".