Better Water for Coffee Leads to Better Prices for Farmers

This white paper highlights the transformative effects of using a calibrated water profile, specifically Third Wave Water's (TWW) Espresso Profile, during the coffee cupping process. Based on the research conducted by Third Wave Water and Juan Ángel Welchez, and the shared experiences from Benjamin Carlson, Alex Pond and more, we explore the profound impact that utilizing the correct water profile can have on coffee quality, pricing, and the overall prosperity of coffee farmers.

The findings also highlight the significance of using a specific target within the defined SCA (Specialty Coffee Association) water profile ranges to further reduce confusion and variability within the coffee supply chain. This provides a higher fidelity of information throughout the entire coffee ecosystem while also helping coffee farmers increase their cupping scores boosting their overall prosperity.

Please download the white paper HERE

For more information about cupping please visit these articles as well:

• The Most Important Part of Cupping Isn't the Coffee
• How to Create Quality Water for Cupping Coffee Anywhere in the World