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.
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.
This topic explores how coffee plants capture energy through photosynthesis, how they respond to shade versus direct sunlight, and how environmental stress affects their growth, yield, and cup quality.