Category: Agronomy

Post-harvest practices are the subject of most of these coffee researchThe study of the agronomy of coffee, its chemistry, or other improvements: The study of the agronomy of coffee, its chemistry, or other improvements. There are coffee research organizations throughout the world. In Central America, More papers, fermentationA key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must More, drying coffeeAfter coffee is picked, it must be dried. In both dry-process and wet-process (and the other hybrid processes like pulp natural and forced demucilage) the coffee must always be dried before processing. In dry process More, roasting coffee and procedures to maximize quality There is a