PC 5.00 What’s in Chapter 5?

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  • 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. .



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