Clean equipment is essential to getting a high-quality cup. Rotting mucilage throughout the processing plant and other dirty equipment coming into contact with the coffee results in low-quality bad-tasting coffee. Many defects are caused by cherries or beans being trapped somewhere in the chain. They rot, and then break loose months later, contaminating the new coffee. Coffee takes on some of the odour and flavour of that it comes into contact with, so keep it clean. Think about all rags, tools, buckets, and channels you are rubbing against your coffee throughout the production.