The quality of Kenya coffee in the period 1953-1963 as defined by the out-turn report, 1: The methods of investigation and a study of the reference year-group, 1960-62
The central coffee marketing organization in Kenya requires that each shipment be studied and described with respect to size, color, raw bean quality, blessing type and roasted bean quality, acidity, body, and liquor flavor. This, with the addition of any comments, leads to a final grade, the basis...
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Instituto Interamericano de Ciencias Agrícolas (IICA)
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/13511 |
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