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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 […]

Back to: Processing > Dry Processing

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