Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Microbial activity
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Risk of over-fermentation
This topic explains why honey and pulped natural processes carry risks of over-fermentation, the conditions that cause it, and how producers manage these risks to protect cup quality.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
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.
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.