Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
Uneven drying
Drying endpoints and water activity
This topic explains how farmers determine the correct drying endpoints in natural coffee processing, the role of water activity, and why precision at this stage ensures stability, quality, and shelf life.
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.
Mold prevention and airflow management
This topic explains how mold prevention and airflow management are critical in natural (dry) coffee processing, and the best practices farmers use to keep beans clean, safe, and high-quality.
Turning schedules and moisture tracking
This topic explains the importance of turning schedules and moisture monitoring during natural (dry) coffee processing, showing how these practices ensure uniform drying, prevent defects, and protect flavor quality.
Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.