Turning schedules by honey color
This topic explains how turning schedules vary by honey process color (white, yellow, red, black), why frequent turning is critical, and how it impacts drying speed, risk, and flavor development.
Frequent turning
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.
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.
Mucilage percentage targets
This topic explains how mucilage percentage targets define honey and pulped natural processes, the methods used to control them, and how different levels affect flavor and risk during drying.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
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.