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.
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.
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.
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.
This topic explains how traceability is maintained during wet processing, from cherry reception through fermentation tanks, ensuring transparency, quality control, and market value.
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.