Bag types and pest protection
This topic explains the different bag types used for storing coffee in parchment or green form, their strengths and weaknesses, and the best practices for protecting against pests during storage.
Drying, conditioning & on farm storages
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.
Bed materials and sanitation
This topic explains the types of bed materials used in coffee drying, their advantages and disadvantages, and why sanitation is essential for preventing defects and ensuring quality.
Solar vs mechanical drying trade-offs
This topic explains the trade-offs between solar and mechanical drying methods for coffee, highlighting differences in cost, quality, consistency, and environmental impact.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.