Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.
Black honey
Mucilage percentage targets
This topic explains how mucilage percentage targets define honey and pulped natural processes, the methods used to control them, and how different levels affect flavor and risk during drying.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.