Pre-export QA checks
This topic explains the key quality assurance (QA) checks performed before coffee export, ensuring that lots meet international standards for safety, consistency, and flavor integrity.
Water activity
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.
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
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.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.