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The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association

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Last updated 28 mai 2024
The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
SOPHIA JIYUAN ZHANG and FLORAC DE BRUYN share research findings amassed during a four-year research collaboration focused on creating a better understanding of the impact of post-harvest coffee processing on coffee quality across different geographic locations.

The Specialty Coffee Association is a nonprofit, membership-based organization that represents thousands of coffee professionals, from producers to baristas all over the world.

The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
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The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
Read 25 — Specialty Coffee Association
The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
Read 25 — Specialty Coffee Association
The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
Read 25 — Specialty Coffee Association
The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
Read 25 — Specialty Coffee Association
The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
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The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association
SO – IL
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