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.
Ripe cherries
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
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.
Controlled fermentation variables
This topic explains the key variables that influence coffee fermentation, how they are controlled, and their impact on flavor development and consistency in processing.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.
Natural (dry) processing fundamentals
This topic introduces the fundamentals of natural (dry) coffee processing, its steps, flavor outcomes, benefits, and challenges, and why it is both one of the oldest and most innovative methods today.