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.
Sorting remove
Defect identification and counts (SCA)
This topic explains how defects are identified and counted in coffee according to Specialty Coffee Association (SCA) standards, why this matters for grading, and how it influences specialty classification.
Post-harvest handling SOPs
This topic explains the role of Standard Operating Procedures (SOPs) in post-harvest handling of coffee, outlining best practices for consistency, quality control, and traceability.
Common defects and remediation
This topic explains the common defects that occur in honey and pulped natural coffee processing, why they happen, and the practical remediation steps farmers can take to minimize losses.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Cherry reception and flotation sorting
This topic explains the first steps in washed coffee processing—cherry reception and flotation sorting—detailing how farmers ensure only ripe, quality cherries move forward in the process.