Post-wash drying protocols
This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.
Lasting importance
Wastewater treatment and effluent
This topic explains the challenges of wastewater and effluent management in washed coffee processing, methods of treatment, and the importance of reducing environmental impact.
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.
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.
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.
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.