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BIODYNAMIC COFFEE FARMING : The Case of Fazenda Camocim in Brazil. Biodynamic farming is an advanced agricultural approach that goes beyond...

The Arara Coffee Variety: Scientific Insights and Popularity in Brazil Arara is a recently developed coffee variety that has gained...

EXPLORING IRANIAN COFFEE SCENE In Iran, tea has traditionally been the dominant beverage, deeply ingrained in the cultural and social fabric...

WOC COPENHAGEN 2024 The « World of Coffee » event held in June in Copenhagen was a significant gathering for coffee professionals and...

Water Quality for Coffee SCAE Water Report (2016) The Zurich University of Applied Sciences (ZAHW) in collaboration with the Specialty...

COFFEE DECAFFEINATION: THE SWISS WATER PROCESS The term "Swiss" in the Swiss Water Process refers to the origins of the method, which was...

The Sugarcane Decaffeination Process Decaffeination is the process of removing caffeine from coffee beans, while retaining the bean's essential...

ANDRE EIERMANN’S DATA ON WBC FINALS ? WHAT CAN WE LEARN FROM ANDRE EIERMANN’S DATA ON WBC FINALS ? My friend André Eiermann collected the data...

FERMENTATION CAMP BY LUCIA SOLIS FERMENTATION CAMP BY LUCIA SOLIS – FTC-6 IN ANTIGUA – GUATEMALA L’Académie du Café a participé au FTC-6 à...

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