VARA Koffie

10/06/2025

03/06/2025

WoC After Show Coffee Klatsch is back! ☕🎉
Last year’s party? Legendary. This year? Even better.

Together with our friends from Standart, we’re bringing the vibe back to World of Coffee – and you’re invited. Join us for the After Show Coffee Klatsch on
June 27, 4–8 PM 📍 PROBAT Booth #1651

Expect good conversations, great coffee, cold drinks – and the kind of atmosphere only the specialty coffee community can create. No guest list. Just come as you are. We’ll take care of the rest.

02/06/2025

Q: Why should consumers care about variety development?
A: Variety research is an essential basis for improving the ‘goodness’ of coffee: how good it tastes, how good it is for the planet, and how good it is for people who grow it.

We're creating the future of coffee. Spread awareness of our work: worldcoffeeresearch.org

25/07/2024

24/07/2024

Examining current and future trends for robusta supply and demand, as well as existing resources for genetic improvement

30/05/2024

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21/05/2024

Did you know that the Honey Process was developed in Brazil in the 1990’s? It involves removing the outer skin of the coffee cherry while leaving some or all of the mucilage (a sticky, sugary layer) on the beans during drying.

Initially called “pulped natural”, this method left all the mucilage on the coffee after pulping. However, drying on large patios became problematic and messy due to the stickiness. This led to the development of mechanical demucilaginators to remove the mucilage from the beans after pulping, facilitating drying and improving consistency.

In the 2000s, Central America growers adopted a similar technique, drying coffee with the mucilage intact on raised beds, which made drying easier. The sticky mucilage, called “miel” or “honey” in Spanish, inspired the name “Honey Process”. Today, this method is used worldwide to produce high-quality coffee.

03/03/2024