Bed materials and sanitation
This topic explains the types of bed materials used in coffee drying, their advantages and disadvantages, and why sanitation is essential for preventing defects and ensuring quality.
Shelf life
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.
Drying endpoints and water activity
This topic explains how farmers determine the correct drying endpoints in natural coffee processing, the role of water activity, and why precision at this stage ensures stability, quality, and shelf life.
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.
Post-wash drying protocols
This topic explains the drying protocols after washed processing, covering methods, target moisture levels, quality impacts, and best practices for ensuring stable, defect-free green coffee.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.