Delve into the critical processing stage at origin and learn how coffee’s flavor potential is shaped before it ever reaches your roaster. From washed and natural to honey and experimental methods, this session explores how producers process and dry coffee and the resulting sensory impacts. You'll see how fermentation techniques and storage practices influence cup quality - and how to translate that knowledge into smarter buying and roasting strategies.

Key Takeaways

• Recognize key differences in processing methods and their outcomes
• Understand how origin decisions affect quality and consistency
• Improve your ability to evaluate and source green coffee

Note: This is a lecture-based session. For hands-on sensory learning, please see related sessions hosted in the Cupping Corner.

This session is part of the Coffee Supply Chain Foundations series. Attend all three to build a complete perspective on the journey from origin to roastery:

Seed to Cup for Roasters (Part 1): The Big Picture
Seed to Cup for Roasters (Part 2): Processing at Origin
Seed to Cup for Roasters (Part 3): Import & Trade Basics

This is a free session included in your general admission.