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.
Fermentation defects
Uniformity and screen size considerations
This topic explains why uniformity and screen size are important in natural (dry) coffee processing, how they are managed, and their influence on cup quality and market grading.
Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.