Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.
Defects occur
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.
Common defects and remediation
This topic explains the common defects that occur in honey and pulped natural coffee processing, why they happen, and the practical remediation steps farmers can take to minimize losses.
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.
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.