Data logging and repeatability
This topic explains how data logging in honey and pulped natural processes supports repeatability, consistency, and quality improvement across harvests.
Black honey
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
Risk of over-fermentation
This topic explains why honey and pulped natural processes carry risks of over-fermentation, the conditions that cause it, and how producers manage these risks to protect cup quality.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
Turning schedules by honey color
This topic explains how turning schedules vary by honey process color (white, yellow, red, black), why frequent turning is critical, and how it impacts drying speed, risk, and flavor development.
Bed thickness and airflow
This topic explains how bed thickness and airflow are managed in honey and pulped natural coffee processing, why they matter for uniform drying, and their impact on flavor and defect prevention.