Recursos Etiquetado: Coffee Processing
9 Artículos encontrados (Mostrando 1 - 9)
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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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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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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 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 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 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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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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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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1/1/1977 Boletin tecnico, no. 6, 1977. Federacion Nacional de Cafeteros de Colombia 84 pages, illustrated