#69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
Making Coffee with Lucia Solis
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Enhancing Quality in Latin Natural Coffees: Paradoxes and Insights
This chapter delves into the three critical factors of sorting, microbial selection, and shade that contribute to the improvement of Latin natural coffees. It contrasts the challenges of dry processing with washed methods, enriched by personal experiences in Central and South America that highlight cultural contrasts in coffee production.
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