Spot vs forward purchasing
This topic explains the difference between spot and forward purchasing in green coffee trade, their advantages and risks, and how buyers and producers use them to manage supply and pricing.
Risk management
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.
Drying rate control and weather risk
This topic explains how controlling the drying rate and managing weather risks are essential in natural (dry) coffee processing to ensure stability, flavor quality, and defect prevention.
Risk management and quality impact
This topic explains the risks involved in coffee processing, how they affect quality, and the strategies producers use to minimize defects while maximizing flavor potential.