Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Cool dry
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.
Defect risks: phenolic, ferment, mold
This topic explains the main defect risks in natural (dry) coffee processing—phenolic, ferment, and mold defects—how they arise, and strategies for prevention.
Risk management and quality impact
This topic explains the risks involved in coffee processing, how they affect quality, and the strategies producers use to minimize defects while maximizing flavor potential.