Batch coding and traceability
How batch coding and traceability systems support quality control, compliance, and consumer trust in coffee packaging.
Origin processing
Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Pre-export QA checks
This topic explains the key quality assurance (QA) checks performed before coffee export, ensuring that lots meet international standards for safety, consistency, and flavor integrity.
Traceability from lot to tank
This topic explains how traceability is maintained during wet processing, from cherry reception through fermentation tanks, ensuring transparency, quality control, and market value.