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...

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Bibliographic Details

Main Authors:	Wormer, J.M., Wootton, A.E.
Format:	Artículo
Language:	Inglés
Published:	Instituto Interamericano de Ciencias Agrícolas (IICA) 2025
Subjects:	Clasificación de productos||grading||calibragem||classement Cereal||cereals||cereal||céréale Calidad||quality||qualidade||qualité Bebida||beverages||bebida||boisson Propiedad organoléptica||organoleptic properties||propriedade organoléptica||propriété organoleptique Tostado||roasting||assadura||rôtissage Color||colour||cor||couleur Kenia||Kenya||Quénia||Kenya Sede Central
Online Access:	https://repositorio.catie.ac.cr/handle/11554/13511