Quality and Flavor Profiles of Arabica Coffee Processed by Some Fermentation Treatments: Temperature, Containers, and Fermentation Agents Addition
Coffee fermentation is a step of wet processing. In fact, some microorganisms naturally exist on the surface of coffee cherry. Using a starter culture of microorganisms may change equilibrium of microorganism population. Among some safe fermentation agents are present in “ragi tape” (yeast), “ragi t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2013-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/14 |