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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.
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30/11/2016 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.
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30/11/2016 This form can be used to grade the green coffee, evaluating for defects in both category 1 and 2.
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6/10/2015 Speaker Bio: Samuel Gurel is a certified SCAA Q Grader instructor and has instructed several Q grader classes in China. Samuel has been involved in all aspects of the coffee industry for the past 10 years and has been on the judging committees of several barista competitions. He has presented...
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AccessAgriculture Training Video La culture du café de bonne qualité ne se fait pas toute seule. C’est une combinaison des nombreux aspects de la gestion des parcelles de café. Tout doit être bien fait si l’on veut maximiser le rendement. Cette vidéo se penche sur deux aspects, le premier...
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Access Agriculture Training Video For years coffee farmers in Uganda have been at a disadvantage, but over the past 10 to 15 years some incredible changes have been seen - thanks to farmers organising themselves into groups. By working together they have increased the quality of their coffee crop...
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AccessAgriculture Training Video Manejar los cafetos bien puede hacer toda la diferencia entre un ingreso promedio y uno bueno. La recepa o remoción periódica de los cafetos es parte de su plan de manejo, y la poda una vez al año aumentará el rendimiento y el ingreso. Idiomas disponibles Ateso...
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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...
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