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.
Skin pulp
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.
Depulping equipment and settings
This topic covers the equipment and settings used in depulping coffee cherries, how the process works, and why calibration is essential for quality and efficiency in washed coffee processing.
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.
Washed (wet) processing fundamentals
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.
Cherry anatomy: skin, pulp, mucilage, parchment, silverskin, seed
This topic breaks down the structure of the coffee cherry, layer by layer, showing how each part influences processing, flavor development, and the quality of the final cup.