Defect risks: phenolic, ferment, mold
This topic explains the main defect risks in natural (dry) coffee processing—phenolic, ferment, and mold defects—how they arise, and strategies for prevention.
Unripe overripe
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.
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.
Controlled fermentation variables
This topic explains the key variables that influence coffee fermentation, how they are controlled, and their impact on flavor development and consistency in processing.
Harvesting strategies: selective vs strip
This topic explains the two main coffee harvesting strategies—selective picking and strip harvesting—highlighting their methods, advantages, disadvantages, and impact on quality and yield.