Hybrid protocols with soaking steps
This topic explains hybrid honey processing protocols that incorporate soaking steps, how they blend aspects of washed and honey methods, and their impacts on flavor, cleanliness, and market differentiation.
Risk mold
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.
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.
Mold prevention and airflow management
This topic explains how mold prevention and airflow management are critical in natural (dry) coffee processing, and the best practices farmers use to keep beans clean, safe, and high-quality.
Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.
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.