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Common defects and remediation

This topic explains the common defects that occur in honey and pulped natural coffee processing, why they happen, and the practical remediation steps farmers can take to minimize losses.

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  • Coffee Basics Nerds
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Article 12 of 12 in Honey & Pulped Natural Variants/
Common defects and remediation

Why Defects Occur in Honey Processes

  • Honey and pulped natural coffees retain varying levels of mucilage, which is rich in sugars.
  • Improper drying, poor airflow, or weak sanitation can lead to excess fermentation, mold, or phenolic defects.

Common Defects

1. Over-Fermentation

  • Cause: Slow drying, thick layers, or high humidity.
  • Symptoms: Sour, vinegar-like, alcoholic notes.
  • Remediation:
  • Spread cherries thinner (2–4 cm).
  • Increase turning frequency.
  • Use shade nets or solar dryers to regulate temperature.

2. Mold Contamination

  • Cause: Prolonged high moisture, re-wetting during rain, poor airflow.
  • Symptoms: Musty, earthy flavors; visible white or green mold.
  • Remediation:
  • Remove affected beans immediately.
  • Improve airflow with raised beds.
  • Protect beds with covers during rain/humidity.

3. Phenolic Defects

  • Cause: Contamination by wild microbes, dirty equipment, or overexposed mucilage.
  • Symptoms: Medicinal, plastic-like, smoky flavors.
  • Remediation:
  • Clean pulpers and drying beds regularly.
  • Use flotation sorting to remove underripe cherries.
  • Monitor drying closely in early days.

4. Uneven Drying

  • Cause: Mixed cherry sizes, inconsistent turning.
  • Symptoms: Inconsistent roast and flavor; both under- and over-dried beans in same lot.
  • Remediation:
  • Pre-sort cherries by size.
  • Standardize turning schedules.
  • Monitor moisture daily with a meter.

Preventive Practices

  • Train workers to identify and remove defective cherries early.
  • Keep drying areas clean and well-ventilated.
  • Document drying conditions for repeatability.
  • Cup samples during harvest to detect early defect trends.

Lasting Importance

Common defects in honey and pulped natural coffees can erase the value of hard work if not managed. With proactive remediation—thin layers, airflow management, sanitation, and monitoring—farmers can safeguard their lots, ensuring clean, sweet, and stable specialty coffee.

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Coffee Basics Nerds

Written by : Coffee Basics Nerds

Expert coffee historians and brewing enthusiasts dedicated to sharing the rich heritage and techniques behind your perfect cup of coffee.

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