How does it take to learn how to read green coffee?

Have you noticed how high Arabica coffee prices have climbed recently? Right now, Arabica is hitting highs we haven’t seen in decades—briefly topping $4 per pound! You may be unaware of what that means but to get an idea take a look at the chart of the C-market price over the last 10 years. Here’s why this is happening: - Climate Chaos: Severe droughts and unpredictable weather, especially in Brazil (the world’s biggest producer), have significantly reduced harvests over the past few years. - Supply Struggles: Ongoing logistical issues, labour shortages, higher wages, and geopolitical tensions have tightened global coffee supplies. - High Demand: Global coffee consumption continues rising, especially in growing markets like China, keeping pressure on supply. Will prices come down soon? Not immediately. Experts expect prices to remain high throughout 2025, and into 2026 driven by tight supply. What’s your take on how this is affecting your coffee habits if at all?

Ok so we do have some farmer and coffee producers here in the community… but apart from them. Have the rest of you had the privilege to visit a coffee farm? Tell us where is was and what was your experience.

I want to give @Shahir Wahab a quick shout out. Thank you for your post about your coffee that you're processing. This got me thinking that there are quite a few farmers in the community now like Shahir and I'd like to encourage you all to bring what you do more to this community. Lets face it, none of us would be able to enjoy coffee if it wasn't for the hard work of dedicated people like Shahir pushing forward with developing small lots of very interesting coffees. So on the back of that I wanted to find out more about the Anaerobic Natural Process... so I asked our very own Bloss Specialty Coffee Academy AI Guide to teach me all about it... This is what it came up with... 𝐓𝐡𝐞 𝟕𝟐-𝐡𝐨𝐮𝐫 𝐚𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 is a specialised method of coffee fermentation designed to enhance flavour complexity. It involves carefully controlling the conditions under which coffee cherries ferment to develop unique flavour profiles. Below is a breakdown of the process, and a few other points about it. I'd be really interested to hear from brewers and farmers alike who are familiar with this process and give me your feedback of what you like, dislike, do different, or disagree with... /// 𝐖𝐡𝐚𝐭 𝐢𝐬 𝐀𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧? Anaerobic fermentation occurs in an environment without oxygen. For coffee, this involves sealing coffee cherries in airtight containers, which allows specific microorganisms to thrive. These microorganisms break down the sugars in the fruit, producing acids and other compounds that enhance the coffee's flavour. /// 𝐒𝐭𝐞𝐩𝐬 𝐢𝐧 𝐭𝐡𝐞 𝟕𝟐-𝐇𝐨𝐮𝐫 𝐀𝐧𝐚𝐞𝐫𝐨𝐛𝐢𝐜 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐫𝐨𝐜𝐞𝐬𝐬: 1. Selective Harvesting: Only ripe coffee cherries are picked to ensure consistent fermentation. Unripe or overripe cherries are removed, as they can negatively affect the final flavour. 2. Initial Sorting:

Greetings everyone, My name is Andrew and i hail from Papua New Guinea. I am so previledged to be apart of this community and hope to gain much knowledge and exposure through this community.