Temperature and humidity control
This topic explains how controlling temperature and humidity in coffee storage preserves quality, prevents defects, and ensures stability until export or roasting.
Temperature cool
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Storage prior to hulling
This topic explains best practices for storing dried coffee cherries or parchment before hulling, and how storage conditions affect quality, safety, and market value.
Mapping terroir to sensory outcomes
This topic explains how terroir factors such as soil, altitude, climate, and farming practices translate into sensory outcomes in the cup, and how these links are mapped and understood by producers, roasters, and consumers.
Phenology: flowering, fruit set, maturation
This topic explains the phenological cycle of the coffee plant—how it flowers, sets fruit, and matures—and why these stages are critical for yield, quality, and farm management.