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.
Temperature ph
Quality checkpoints and cupping feedback
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.
Traceability from lot to tank
This topic explains how traceability is maintained during wet processing, from cherry reception through fermentation tanks, ensuring transparency, quality control, and market value.
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.
Time, temperature, pH monitoring
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.
Risk management and quality impact
This topic explains the risks involved in coffee processing, how they affect quality, and the strategies producers use to minimize defects while maximizing flavor potential.