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Alexandra Ceron Endo on Muck Rack

Alexandra Ceron Endo

As seen in: Dialnet - Universidad de La Rioja
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Efecto del beneficio y la fermentación en Coffea arabica sobre atributos sensoriales en Huila, Colombia

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By Claudia Cortes, Claudia Cortés, Ordóñez Espinosa, Alexandra Ceron Endo
| Dialnet - Universidad de La Rioja
English Coffee processing using semi-wet and dry methods represents an alternative to the traditional wet processing method and may influence the sensory quality of the beverage. The aim of this study was to evaluate the effect of fermentation time and processing method on sensory attributes. Colombia variety coffee harvested in April and November 2024 was used and subjected to fermentation times of 72, 130, and 150 h for the semi-wet process, and 48, 72, and 96 h for the dry process.
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