Bed materials and sanitation
This topic explains the types of bed materials used in coffee drying, their advantages and disadvantages, and why sanitation is essential for preventing defects and ensuring quality.
Green coffee
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Drying endpoints and water activity
This topic explains how farmers determine the correct drying endpoints in natural coffee processing, the role of water activity, and why precision at this stage ensures stability, quality, and shelf life.
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.
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.
Sustainability metrics on farm
This topic introduces the key sustainability metrics used in coffee farming, how they are measured, and why tracking them is vital for environmental health, farmer livelihoods, and market access.