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9 items found (Showing 1 - 9)
  1. 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...  
  2. 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.  
  3. 2016-03-03 Session: Western societies used schools, and culturally blind policies to absorb the native American and Australian aborigine populations into mainstream society. Since colonial times until today most governments use schools and district offices to implement policies with agricultural biases with...  
  4. 2016-03-01  
  5. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.  
  6. 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.  
  7. 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.  
  8. 2016-11-30 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.  
  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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