Quality checkpoints and cupping feedback
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.
Fermentation tanks
Wastewater treatment and effluent
This topic explains the challenges of wastewater and effluent management in washed coffee processing, methods of treatment, and the importance of reducing environmental impact.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.
Fermentation methods: dry, wet, semi-dry
This topic explains the three main fermentation methods used in washed coffee—dry, wet, and semi-dry—how they differ, their effects on processing efficiency, and their influence on flavor outcomes.
Sanitation and contamination control
This topic explains the importance of sanitation in coffee processing, the risks of contamination, and the best practices used to ensure clean, consistent, and high-quality coffee.
Washed (wet) processing fundamentals
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.