Siva Subramanian and Byron Holcomb from Olam Food Ingredients dive into how post-harvest processing radically affects coffee flavor. Siva, with a rich background in food innovation, discusses scientific advancements enhancing aroma and taste. Byron, a former barista and coffee buyer, highlights the significance of processing methods on flavors, revealing the crucial role of microorganisms. The conversation covers the evolution of techniques, the differences between washed and natural coffees, and the innovative honey processing methods that balance quality and economics.
