Lot segregation and labeling
This topic explains how lot segregation and labeling are managed in coffee drying and storage, why they are essential for traceability, and how they impact quality consistency and market value.
Challenges labor
Post-harvest handling SOPs
This topic explains the role of Standard Operating Procedures (SOPs) in post-harvest handling of coffee, outlining best practices for consistency, quality control, and traceability.
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.
Cleanliness and foreign matter control
This topic explains why cleanliness and foreign matter control are critical in natural (dry) coffee processing, the common contaminants that occur, and how producers prevent them to protect quality and safety.
Turning schedules and moisture tracking
This topic explains the importance of turning schedules and moisture monitoring during natural (dry) coffee processing, showing how these practices ensure uniform drying, prevent defects, and protect flavor quality.
Traceability from lot to tank
This topic explains how traceability is maintained during wet processing, from cherry reception through fermentation tanks, ensuring transparency, quality control, and market value.