Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Natural honey
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Traceability and lot coding
This topic explains how traceability and lot coding work in coffee milling, why they are essential for quality assurance, and how they support transparency and trust in specialty markets.
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.
Post-harvest handling SOPs
This topic explains the role of Standard Operating Procedures (SOPs) in post-harvest handling of coffee, outlining best practices for consistency, quality control, and traceability.
Process selection for cultivar/terroir
This topic explains how the choice of processing method interacts with coffee cultivar and terroir, shaping sensory outcomes and helping producers maximize both quality and market potential.