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  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. 2016-11-29 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.  
  4. 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.  
  5. 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.  
  6. 2016-11-30 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.  
  7. 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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