Wastewater treatment and effluent
This topic explains the challenges of wastewater and effluent management in washed coffee processing, methods of treatment, and the importance of reducing environmental impact.
Widely used
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.
Depulping equipment and settings
This topic covers the equipment and settings used in depulping coffee cherries, how the process works, and why calibration is essential for quality and efficiency in washed coffee processing.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.
Wind exposure and shelterbelts
This topic explains how wind affects coffee plants, the risks of excessive exposure, and how shelterbelts and windbreaks are used to protect plantations and improve sustainability.