PC 4.0 What’s in Chapter 4?

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  • We investigate the evolution and science behind carbonic maceration and semi-carbonic maceration. 
  • We take a look at Kenyan Double fermentation.
  • We explore advances in lactic processing and hot ферментации
  • We speak with industry professionals, including producers, green buyers, and baristas, to gain an understanding of fermentation from farm to cup.


Вернуться к: Обработка > Controlled Ферментация

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