Recursos Etiquetado: Coffee
44 Artículos encontrados (Mostrando 1 - 10) Próximo
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20/4/2015 The coffee team from IDDS Tanzania was highlighted in Smithsonian Magazine this month with a story about how a self-taught Tanzanian inventor, nonprofit workers, and MIT students collaborated on a potentially life-changing tool for coffee growers.
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26/4/2016 The first ECHO Asia coffee cupping was organized on March 10, 2016 at the Torch Coffee Lab located on the second floor of Omnia Café & Roastery in Chiang Mai, Thailand. Zachary Price, ECHO Asia Technical Advisor and Q-grader (certified coffee cupper) led the activity and also shared some...
- 29/11/2016 ECHO Asia, in collaboration with Silaa Farm, is hostinga 3-day coffee processing workshop. This event will take place fromNovember 30 - December 1, 2016atSilaa Coffee Farm, Omkoi district 3 hours south of Chiang Mai province, Thailand. Registration is closing soon due to lots of interest in this...
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Behind the Leaf Coffee exists to give opportunity to the Pa-O people of Myanmar through agricultural education and fair wage. We teach coffee management to independent coffee farmers with anything from one to one hundred trees in their care and provide a market for their coffee cherries by...
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15/10/2016 Diagnosing Crop Nutrient Deficiencies in the Field A Primer of Coffee Harvesting and Processing Book Review: Perennial Vegetable Gardening
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El campamento de procesamiento de café de ECHO Asia se llevó a cabo del 29 de noviembre al 1 de diciembre de 2016 en Silaa Farms (www.silaafarms.com), a 3 horas de Chiang Mai, TailandiaNos encantó tener participantes de más de 10 países diferentes. ¡Esperamos conectarnos otra vez con todos...
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29/11/2016 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.
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30/11/2016 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.
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30/11/2016 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.
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30/11/2016 In this session, Zach discusses the critical quality control operations for coffee quality. These critical quality control points includeharvesting/cherry separation, fermentation, and drying.