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.
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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.
Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Washing channels and density separation
This topic explains how washing channels and density separation are used in washed coffee processing to remove defects, improve uniformity, and enhance final cup quality.
Time, temperature, pH monitoring
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.