1 article
Over-development and roast unevenness on high-fermentation lots are a separate, more common cause of 'inconsistent' cups than added flavoring. Delicate ester-driven aromatics are heat-sensitive and easily masked by too much roast development or uneven heat transfer.
From Research to Business
If you’re researching Cambodian coffee for sourcing, roasting, hospitality, retail, or distribution, explore the commercial routes Origin Coffee Cambodia (OCC.) can support.
