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The objective of this chapter is to describe how coffee is processed, from picking coffee cherries to green coffee ready to be exported or roasted, and how to optimize each step in the processing chain.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
03 October 2022
ISBN: 9781801465939
Format: eBook
BISACs:
1 Introduction 2 Coffee types and processing 3 Harvesting, cleaning and separation processes 4 Pulping processes 5 Mucilage removal processes: fermentation and mechanical removal 6 Drying processes 7 Smallholder farmers 8 Environmental impacts of on-farm processing and drying 9 Storage of dry coffee 10 Cleaning processes 11 Hulling and polishing processes 12 Size grading 13 Gravity separation 14 Micro-lot processing 15 Color sorting 16 Coffee storage in dry mills 17 Blending and bulking 18 Weighing and packing for shipment 19 Processing lines 20 Where to look for further information