Shipping containers and ventilation
This topic explains how shipping containers and ventilation affect green coffee logistics, the risks of condensation and mold, and best practices for safe export transport.
Farmer reputation
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.
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Bed materials and sanitation
This topic explains the types of bed materials used in coffee drying, their advantages and disadvantages, and why sanitation is essential for preventing defects and ensuring quality.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
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.