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.
Fruit forward
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.
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.
Turning schedules and moisture tracking
This topic explains the importance of turning schedules and moisture monitoring during natural (dry) coffee processing, showing how these practices ensure uniform drying, prevent defects, and protect flavor quality.
Selective cherry picking and sorting
This topic explains the importance of selective cherry picking and sorting in natural (dry) coffee processing, and how these steps affect quality, consistency, and flavor.
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.