Weather mitigation strategies
This topic explains how farmers manage weather-related risks during coffee drying and storage, with strategies to protect against rain, humidity, wind, and excessive sun exposure.
Lasting importance
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
Temperature and humidity control
This topic explains how controlling temperature and humidity in coffee storage preserves quality, prevents defects, and ensures stability until export or roasting.
Bag types and pest protection
This topic explains the different bag types used for storing coffee in parchment or green form, their strengths and weaknesses, and the best practices for protecting against pests during storage.
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.