Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Drying storage
Water activity and microbial risk
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.
Compliance and food safety
This topic explains the compliance and food safety requirements in green coffee logistics, covering international regulations, contamination risks, and best practices to meet buyer and consumer expectations.
Pre-export QA checks
This topic explains the key quality assurance (QA) checks performed before coffee export, ensuring that lots meet international standards for safety, consistency, and flavor integrity.
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and 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.