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.
Sweetness body
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
Mucilage percentage targets
This topic explains how mucilage percentage targets define honey and pulped natural processes, the methods used to control them, and how different levels affect flavor and risk during drying.
Fermentation methods: dry, wet, semi-dry
This topic explains the three main fermentation methods used in washed coffee—dry, wet, and semi-dry—how they differ, their effects on processing efficiency, and their influence on flavor outcomes.
Process selection for cultivar/terroir
This topic explains how the choice of processing method interacts with coffee cultivar and terroir, shaping sensory outcomes and helping producers maximize both quality and market potential.