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If you can't see the process is perverted the first time you hear it, you need psychological help.

Thank you Adam for highlighting this terrible issue that needs knowing worldwide. It's great to know that there are other options for those choosing this type of coffee.

Thank you Sir, great information and video hope people learn from this 👍

Currently Korea, China, Taiwan and Japan called Nano Lot 95+ coffee (almost all of them are Panama Gesha) Fine Specialty Coffee, including the terms 4th Wave Coffee because they served it under private Omakase course and by having WBC champions to brew the said coffee. One cafe in China have private Omakase with Boram Um (WBC 2023) as the brewer and sold 1 cup of filtered and espresso set of Elida Gesha for $933

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Amazing Video my friend, the theme, the images, the music, everything. Question, were did you get that music from 3:19 ? Thank you for the help! :)

Always interesting and always learning.

Another top quality vid mate

Very detailed Adam, nice one boss👍🏽need to stop watching your videos before I need to sleep, just want coffee now😂

❤️❤️

Top rate video Adam 👌

More lessons learned here. Great vid, Adam.

Great information and video, i needed this Thank you Sir 🎉

Great video I enjoyed every second. Please keep going. This is something like coffee encyclopedia for cofee lovers.

I think one of the shortcomings with the current trend of specialty coffee is that while pour over methods and coffee selection/roasting/brewing is the best it has ever been, I think espresso has regressed. Most espresso at cafes now is very thin and sour. I think there is still a place for lusher, simpler dark roast espresso that tastes and feels like how fresh ground coffee beans smell. It’s sort of like when craft beer brewing overlooked and neglected the art of making really great lagers when everything was IPA this and double stout that.

This third wave, and growth of speciality coffee is definitely becoming more like wine in it's making and tasting, bringing it into a new culture of it's own

Another top quality video, Adam. Loved it.

Actually most Indonesian todays are grewing up with robusta coffee. Like Vietnam, They prefer bitter, bold body and low acid. Which is why kopi tubruk started gaining popularity

highly informative ! bravo .

Loving the names 😊

Lost me at Ara-BEE-ka. Just, damn.

Yes more coffee please 👍🏼

I want coffee bushes that can grow in the heat, but I doubt they can deal with the winter in Virginia. I used to live in Costa Rica and they grow a lot of coffee in the mountains. If they could grow it at lower elevations a lot more people could grow coffee for export. I'd love to move back and farm coffee.

Just another colonizing from gog-magog

As you take us around the world of coffee, i never imagined Rwanda would appear on the list.

Let's hope it gets the support it needs to help develop the bean into a world market.

Life will always find a way. Coffee beans being no exception. Great stuff

Great information hope it works on a large scale

kopi tubruk, most people like it just black, without sugar, some need sugar in it. and it's not instant, so you will discover the coffee residue in the liquid. if you do not like the residue, just like me, let it stand for awhile and do not stir it, the residue will come down to the bottom. we do have instant coffee, only 2 brands: one international brand and one local brand. that's for pure black coffee. we do have a lot of variety of mix (blend) coffee in sachet that most of ingredient is sugar. and do not even look for decaffeinated coffee, because it doesn't 'exist' here in indonesia 😁

Fantastic video as always, Adam.

Great and informative video Thank you ❤

Great vid. There's always more to things than we ever know. I feel guilty for ever drinking instant, knowing how much effort goes into making the real stuff.

It's a simple logic. you can sell anything if u know how to do it. Even as silly a selling tap water in fancy packaging.

The introduction of method's used in wine manufacturing doesn't suprise me, as the more I learn about coffee and beans etc, the more it reminds me of wine making. It's mind boggling what, when, how and where beans are processed to enhance flavours. However, a question. Which of the processes costs more?

Great information and video

Great analysis and informative Sir who ever filming your video's outstanding work

Nice one

Another boss video mate. Top quality as always.

I need to know if there are college courses that teach about coffee, as in wine. As I watch your different videos it seems there's so much to understand and learn world wide. Once again an exceptional video.

Great analysis and informative thank you🙏

I has absolutely no idea that's how you decaffeinate coffee. It's a whole world of its own.

HEJAZ MOUNTAINS?

Always informative

Once again Adam, you master your art! As a 50 year long coffee drinker I'm constantly amazed by the fact, I know absolutely nothing, other than the taste I like, about coffee. Truly astounding.

Thank for showcasing others African coffee country, 🎉❤

Great video Adam

Another boss vid mate. Love it

Thanks!

Kevin Turvey returns!

as a coffee roaster , i approve this message