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  1. Pendahuluan Metode pengolahan kopi dapat secara drastis mengubah kualitas dan rasa akhir produk menjadi lebih baik atau lebih buruk. Dengan memilih metode yang berdampak positif terhadap kualitas, rasa, dan biaya, produsen kopi dapat mengoptimalkan potensi kopi, sekaligus mengoptimalkan...
  2. 30 November 2016 This form can be used to grade the green coffee, evaluating for defects in both category 1 and 2.
  3. 30 November 2016 This form can be used during a coffee cupping to evaluate the coffee on a number of factors.
  4. 30 November 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.
  5. 30 November 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.
  6. 30 November 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.
  7. 29 November 2016 In this opening session, Zach gives an introduction to coffee and the many harvesting and processing methods in practice today.
  8. The ECHO Asia Coffee Processing Camp was held from 29 Nov- 1 Dec 2016 at Silaa Farms (, 3 hours outside of Chiang Mai, Thailand. We loved having participants from over 10 different countries. We hope to connect further with all of you and would love to hear any feedback you...
  9. 01 Januari 1977 Boletin tecnico, no. 6, 1977. Federacion Nacional de Cafeteros de Colombia 84 pages, illustrated