Effect of roasting on the physicochemical and sensory characteristics of coffee (Coffea arabica var. Pacas) with various processing methods.
Coffee is typically processed in three ways: dry method (Natural coffee), semi-dry method (Honey coffee) and wet method (Washed coffee). The choice of processing method has a significant impact on the overall taste and aroma. Roasting is another critical stage in coffee production. Light, medium, an...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2024
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/7746 |