🔷 CLUSTERS UNDER PILLAR 6
(Farm-to-Cup Systems & Traceability)
1. Selective Picking vs Strip Picking: Why Harvest Discipline Matters
At harvest stage, quality control begins with human decision-making.
Selective picking involves harvesting only ripe cherries. Strip picking removes cherries regardless of ripeness.
Consequences of mixed ripeness:
- Inconsistent sugar levels
- Uneven fermentation
- Increased defect risk
- Reduced cup clarity
Selective picking increases labor cost but improves cup precision. For specialty systems, labor discipline at harvest protects downstream value.
Quality is either protected at origin — or corrected expensively later.
2. Fermentation Timing: Controlled Science or Risky Guesswork?
Fermentation breaks down mucilage surrounding the bean.
Under-fermentation:
- Residual mucilage
- Astringent cup
- Dull sweetness
Over-fermentation:
- Vinegar-like acidity
- Unstable flavor
- Storage issues
Variables influencing fermentation:
- Temperature
- Water quality
- Microbial activity
- Cherry maturity
Professional processing stations monitor fermentation actively rather than relying on habit.
3. Raised Beds vs Patio Drying: Structural Differences in Outcome
Drying method shapes uniformity.
Raised beds:
- Improved airflow
- Reduced mold risk
- Slower, controlled drying
Patio drying:
- Faster heat absorption
- Greater dependency on weather
- Higher risk of uneven moisture
Moisture uniformity directly impacts roast stability.
Drying is often underestimated, yet it determines long-term cup consistency.
4. Lot Separation and Traceability: Why Micro-Lots Matter
When farms separate lots by:
- Altitude
- Harvest date
- Processing method
They create micro-lots with distinct profiles.
Micro-lot systems allow:
- Higher price premiums
- Targeted roasting decisions
- Flavor transparency
Blended anonymity reduces traceable value.
Traceability transforms agricultural batches into identifiable flavor identities.
5. Storage Management at Origin: The Overlooked Variable
Green coffee stability depends on storage conditions at origin warehouses.
Risks include:
- Moisture fluctuation
- Heat exposure
- Pest contamination
- Bag degradation
Poor storage can undo careful harvesting and processing.
Farm-to-cup integrity requires environmental control from mill to export.
🔷 CLUSTERS UNDER PILLAR 7
(Roast Profiling & Thermal Control)
6. Understanding the Turning Point in Roast Curves
The turning point occurs when bean temperature stops decreasing after charge and begins rising.
It indicates:
- Heat absorption transition
- Moisture evaporation progression
- Energy momentum balance
A delayed turning point suggests insufficient charge temperature.
Too aggressive charge may cause scorching.
Turning point sets roast trajectory.
7. Scorching vs Tipping: Surface Damage Explained
Scorching:
- Flat, burned patches
- Caused by excessive surface heat
Tipping:
- Burned edges
- Often linked to high charge temperature or uneven heat transfer
Both create bitter flavor artifacts.
Proper airflow and burner management prevent surface damage.
Roasting is internal transformation — not surface burning.
8. Baked Coffee: The Silent Flavor Killer
Baked coffee results from prolonged roasting with low energy input.
Symptoms:
- Flat sweetness
- Muted acidity
- Short finish
It occurs when rate of rise declines too steadily without momentum.
Baked profiles lack vibrancy.
Maintaining controlled energy progression preserves structural clarity.
9. Airflow as a Flavor Control Lever
Airflow influences:
- Smoke removal
- Heat distribution
- Roast cleanliness
Insufficient airflow traps smoke, producing ashy flavors.
Excess airflow cools drum temperature, slowing development.
Airflow management is as critical as burner control.
10. Roast Profiling for Kenyan High-Density Beans
Kenyan coffees often exhibit:
- High density
- Bright acidity
- Structured sweetness
Profiling considerations include:
- Slightly higher charge temperature
- Balanced Maillard duration
- Controlled development phase
Aggressive roasting suppresses acidity.
Underdevelopment exaggerates sharpness.
Profiling must respect bean structure.