Flavio Borem | Beyond Wet and Dry: Breaking Paradigms in Coffee Processing

Hoping to inspire new discussion about old paradigms, Dr. Borem challenged specialty coffee leaders to rethink assumptions about wet and dry-processed coffee at the 7th Annual Symposium. Natural coffees are often perceived to be of lower quality and lesser consistency than wet processed coffees. Borem explains that the most important factor in any coffee’s consistency is the integrity of cell membranes inside the coffee beans. This matters not just for taste, but for sustainability.