Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.
Best practices
Post-wash drying protocols
This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.
Wastewater treatment and effluent
This topic explains the challenges of wastewater and effluent management in washed coffee processing, methods of treatment, and the importance of reducing environmental impact.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.
Time, temperature, pH monitoring
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.