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Effect of Different Fermentation Methods on Physicochemical Composition and Sensory Quality of Coffee (Coffea arabica)
(IOSR Journals, 2017-06)
Fermentation of coffee beans is primarily done to remove mucilage and can be done using two methods; dry and wet fermentation methods. This research aimed at determining the effect of different fermentation methods on ...
Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties
(2015-04)
The study aimed at comparing the effects of three coffee processing methods on aroma profiles and sensory quality of Ruiru 11 and SL 28 coffee varieties. The processing methods varied onstages of processing and method of ...