Fermentation method transforms unripe fruits into specialty coffees (IMAGE)

Fundação de Amparo à Pesquisa do Estado de São Paulo

Fermentation method transforms unripe fruits into specialty coffees

Caption

Luiza Braga appreciates the aroma of Arara coffee beans during drying after anaerobic fermentation. The method improved the quality of immature beans

Credit

Da Semente à Xícara Group/archive

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