An in-depth look into the drivers of green coffee aging, including chemical changes to green coffee over time, what causes coffee to fade, and what can be done to limit it.
Neil Oney (he/him) Coffee Quality Manager, Mercon Specialty
Neil Oney is the Coffee Quality Manager for Mercon Specialty in Seattle. He has been in the specialty coffee industry since 2005, working as a barista, roaster, consultant, and trainer. He has been involved with SCA in one form or another since 2008, including as a lead instructor for SCA espresso, brewing, and sensory, as well as competing and judging in various competitions.
