PC 5.00 What’s in Chapter 5?

Por favor, matricúlate en el curso antes de empezar la lección.

  • We look closely at natural and pulped natural (honey processing) processing.
  • We look at how yeasts, bacteria, and sugars interact with coffee cherries as they dry and how coffee flavour is affected.
  • We interview agronomist and COE winner Anabella Meneses, as well as green buyer Stephen Leighton, to learn about their experiences working with natural and pulped natural coffees. .

 

 

Volver a: Procesos > Dry Processing

You have Successfully Subscribed!