Blending vs single-origin strategies
This topic explains the differences between blending and single-origin strategies in coffee, why roasters choose one over the other, and how these approaches affect quality, branding, and consumer experience.
Implications specialty
Shipping containers and ventilation
This topic explains how shipping containers and ventilation affect green coffee logistics, the risks of condensation and mold, and best practices for safe export transport.
Defect identification and counts (SCA)
This topic explains how defects are identified and counted in coffee according to Specialty Coffee Association (SCA) standards, why this matters for grading, and how it influences specialty classification.
Screen size grading standards
This topic explains screen size grading standards in coffee milling, how they are measured, why they matter for market classification, and their impact on roasting and flavor consistency.
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.
Lot building and grading
This topic explains how lots are built and graded in natural (dry) coffee processing, why these steps are critical for consistency, traceability, and market classification, and how they influence final value.