Esteban Cristancho: The Sprudge Twenty Interview
An interview with 2026 Sprudge Twenty inductee Esteban Cristancho of Elevation Coffee Roasters…. read more
Can coffee producers “own” a processing method?
Key takeaways
Named processing methods such as thermal shock now carry commercial value
No industry standard defines how producers should carry out thermal shock
Trademarks protect a method’s name, but not the steps behind it
Ownership becomes a problem when it limits farmers’ choice of buyers
Specialty coffee menus increasingly list processing methods with names of their own. Alongside washed, natural and honey, roasters now sell lots labelled thermal shock, double anaerobic or R… read more