Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
Frequent turning
Drying rate control and weather risk
This topic explains how controlling the drying rate and managing weather risks are essential in natural (dry) coffee processing to ensure stability, flavor quality, and defect prevention.
Mold prevention and airflow management
This topic explains how mold prevention and airflow management are critical in natural (dry) coffee processing, and the best practices farmers use to keep beans clean, safe, and high-quality.