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Coffee Quality Evaluation in Bolivia by ScribdTranslations is a document available to read on EtoBox.
This document presents the thesis profile to evaluate the quality of coffee beans through three processing methods (washed, honey, and natural) and different storage times in the ASOCAFE organization of the Taipiplaya canton, Bolivia. The objective is to determine whether there is a difference in the quality of coffee, organoleptically evaluated in the cup, for the different processes and storage times. The literature on origins, morphology, and coffee processes will be reviewed, and physical parameters wil
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- ScribdTranslations
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- EN