Bed materials and sanitation
This topic explains the types of bed materials used in coffee drying, their advantages and disadvantages, and why sanitation is essential for preventing defects and ensuring quality.
Phenolic defects
Common defects and remediation
This topic explains the common defects that occur in honey and pulped natural coffee processing, why they happen, and the practical remediation steps farmers can take to minimize losses.
Impact of altitude and humidity
This topic explains how altitude and humidity influence honey and pulped natural processing, affecting drying times, fermentation dynamics, and final flavor outcomes.
Turning schedules by honey color
This topic explains how turning schedules vary by honey process color (white, yellow, red, black), why frequent turning is critical, and how it impacts drying speed, risk, and flavor development.
Defect risks: phenolic, ferment, mold
This topic explains the main defect risks in natural (dry) coffee processing—phenolic, ferment, and mold defects—how they arise, and strategies for prevention.
Selective cherry picking and sorting
This topic explains the importance of selective cherry picking and sorting in natural (dry) coffee processing, and how these steps affect quality, consistency, and flavor.