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.
Yeasts bacteria
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.
Fermentation methods: dry, wet, semi-dry
This topic explains the three main fermentation methods used in washed coffee—dry, wet, and semi-dry—how they differ, their effects on processing efficiency, and their influence on flavor outcomes.
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.
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.