We often listen to people misunderstanding or making some mistakes when talking about coffee and genetics. But, what do we really know about genetics in coffee?
We heard quite often, talk about TDS in coffee, and analyzing based on this if something went wrong when extracting in coffee… but what does it really mean ?
We often listen to people talking about certifications in coffee (as in food in general), and relating them directly to quality. But, what do they actually certify? Are these really quality parameters?