"The last of the coffee-carrying sailing vessels to reach the United States was the bark Padang, which arrived in New York on Christmas day, 1914." -WH Ukers

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Takeaways

• Processing is crucial for flavor development in coffee.
• Historical context shows the evolution of coffee processing methods.
• Washed and natural processing methods yield different flavor profiles.
• The rise of semi-washed and honey processes reflects innovation in coffee.
• Costa Rica has played a pivotal role in coffee processing advancements.
• Consumer preferences influence the popularity of processing methods.
• Anaerobic and co-fermented coffees are gaining traction in specialty coffee.
• Digestive processing.

Part of The Covoya Coffee Podcasting Network

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Visit and Explore Covoya!

Takeaways

• Dave Zachary is the controller at Covoya Specialty Coffee.
• Dave enjoys numbers and has a background in business analysis.
• The team at Covoya embraces challenges together.
• Memorable moments include moving to a new office and implementing a new ERP system.
• Team dynamics are lively and collaborative at Covoya.
• Dave emphasizes the importance of passion in the coffee industry.
• The culture at Covoya is non-corporate and supportive.

Part of The Covoya Coffee Podcasting Network

TAKE OUR LISTENER SURVEY

Visit and Explore Covoya!