Water activity and microbial risk
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.
Risk mold
Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Sample prep and moisture verification
This topic explains how coffee samples are prepared for analysis during milling and how moisture verification ensures beans meet quality and safety standards before export or roasting.
Solar vs mechanical drying trade-offs
This topic explains the trade-offs between solar and mechanical drying methods for coffee, highlighting differences in cost, quality, consistency, and environmental impact.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
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.