Shipping containers and ventilation
This topic explains how shipping containers and ventilation affect green coffee logistics, the risks of condensation and mold, and best practices for safe export transport.
Premium lots
Lot building and grading
This topic explains how lots are built and graded in natural (dry) coffee processing, why these steps are critical for consistency, traceability, and market classification, and how they influence final value.
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.
Cherry reception and flotation sorting
This topic explains the first steps in washed coffee processing—cherry reception and flotation sorting—detailing how farmers ensure only ripe, quality cherries move forward in the process.
Harvesting strategies: selective vs strip
This topic explains the two main coffee harvesting strategies—selective picking and strip harvesting—highlighting their methods, advantages, disadvantages, and impact on quality and yield.