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9 items found (Showing 1 - 9)
  1. Key Resource 2016-02-05 Until recently, firewood was taken for granted in northern Thailand. With vast forests full of many types of trees, upland households could afford to be choosy concerning the wood they used for cooking. However, in recent years, more and more communities are facing restricted access to forest...  
  2. 2016-10-15 This article is from ECHO Asia Note #29 Processing methods for coffee can drastically change the quality and taste of the final product, for better or for worse. By choosing a method that positively impacts quality, flavor, and cost, a coffee producer can optimize the coffee’s potential, at the...  
  3. 2016-11-30 In this session, Zach introduces the basis for evaluation and grading for Arabica green coffees. Additionally he shares the SCAA Grading Standards for physical evaluation of green coffees.  
  4. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.  
  5. 2016-11-30 In this session, Zach discusses the critical quality control operations for coffee quality. These critical quality control points includeharvesting/cherry separation, fermentation, and drying.  
  6. 2016-11-30 In this session, Zach discusses the natural processing technique and the challenge of caring for the coffee cherries in such a way that you are encouraging optimum flavour without losing the cherry to bacteria or mold.  
  7. 2016-11-30 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.  
  8. 2016-11-17 Dr. Roy Beckford presented findings from a research project that investigated an intervention strategy. The first goal was to determine the practicability of rebuilding soil horizons on eroded parent soils using blends of biochar and compost to create anthroposols, through a process called ‘...  
  9. 2016-11-30 This form can be used to grade the green coffee, evaluating for defects in both category 1 and 2.  

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