Lot segregation and labeling
This topic explains how lot segregation and labeling are managed in coffee drying and storage, why they are essential for traceability, and how they impact quality consistency and market value.
Grade lots
Solar vs mechanical drying trade-offs
This topic explains the trade-offs between solar and mechanical drying methods for coffee, highlighting differences in cost, quality, consistency, and environmental impact.
Risk of over-fermentation
This topic explains why honey and pulped natural processes carry risks of over-fermentation, the conditions that cause it, and how producers manage these risks to protect cup quality.
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.
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.
Harvesting strategies: selective vs strip
This topic explains the two main coffee harvesting strategies—selective picking and strip harvesting—highlighting their methods, advantages, disadvantages, and impact on quality and yield.