Ep5. Stenophylla with Carly Green
Coffee Literature Review
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Exploring Specialty Coffee Cupping Protocols
This chapter delves into the intricacies of cupping two different samples of coffee using varied protocols, highlighting sensory findings of natural sweetness, acidity, and fruitiness. It raises questions about discrepancies between positive notes and a score of 80.25, delving into challenges faced in the specialty-grade coffee industry.
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