Blocked

How was this coffee processed after picking — washed, natural, or honey?

ALS-COFFEE-1.3-PROC-001

This question matters to a buyer and CANNOT be answered from a public product page today. What would be required is stated in full.

Why this cannot be run

Blocked by G-03, G-06.

Assertion

post_harvest_process equals_one_of washed, natural, honey, anaerobic, wet_hulled

  • washed
  • natural
  • honey
  • anaerobic
  • wet_hulled

Applicability

applies when
the product is roasted coffee whose page discusses origin processing
signal
product_type or title indicates coffee

Accepted evidence

  • product_description — a named process class drawn from the international coffee vocabulary and attributed to this lot, ideally with the defining step described

Explicitly insufficient evidence

What does not count, and why. Published because the omission is where a check quietly becomes a claim.

  • the bare word "processed" or "artisan processed"
    All coffee is processed, so the word is content-free.
  • "sun-dried" or "patio dried" read as natural
    Washed coffee is also sun-dried on beds or patios, so the drying medium does not identify the process class.
  • "semi-washed" treated as a synonym for honey
    Semi-washed is mechanical demucilage while honey retains the mucilage; they are near-opposites on the one variable that matters.
  • yellow, red or black honey treated as a graded scale
    No body defines the mucilage proportion or the colour boundaries, so the words encode nothing standardised.
  • a process word inside a tasting-note sentence
    "Notes of honey" states a flavour and "washed with bright acidity" describes mouthfeel; these are the commonest sentences on a specialty page and a bare vocabulary match reads every one as a process statement.
  • the process named for the roaster's buying programme rather than this lot
    "We buy washed coffees" is a sourcing statement and does not establish what this bag is.

Conflict rules

  • When a post-harvest process and a decaffeination method both appear — then they are orthogonal; a process row must never be read as a decaffeination disclosure

Discrimination

Authored expectation: no prediction, confidence low. The numeric band this standard used to carry is not published at this grammar version.

Specialty pages name the process routinely and mainstream pages almost never do, so the split is real but entirely population-dependent. The tasting-note collision means a naive matcher would report a much lower failure rate than the truth.

The numeric fail-rate band this reasoning was authored with is NOT carried at grammar 1.2 and is not reproduced here. Authored bands held 1 of 10 against this category's own sample and every miss was HIGH, so a direction derived from the band would inherit the error that condemned it (SCHEMA.md §9.3 step 3). The band survives in ALS-COFFEE v1.1 (standard_hash f8ec2780f60c38931913e5b6cd37506500c8462709209de7180ba6691d6137e7), which is byte-frozen and still served.

For a shopper

Processing is the step that most changes how a coffee tastes for a given origin, and the words for it are defined in an international vocabulary for the two main classes. Honey and its colour variants are not defined anywhere, so those describe intent rather than a specification.

For a merchant

Name the process class in a labelled field and describe the defining step for anything outside the two standard classes, because honey and fermentation variants have no external definition to appeal to.

Grounding

  • ISO 3509 coffee and coffee products vocabulary (trade_body)
    that an international vocabulary defines the washed and natural process classes, which is what makes those two checkable against an external definition while honey and wet-hulled are not defined in it at all