All the final quality of a coffee is played out during post-harvest processing.
Each coffee has an intrinsic quality potential which depends on the variety of trees planted, the terroir and the agronomic know-how of the planter. This potential can be enhanced or, on the contrary, degraded during post-harvest operations. These are therefore crucial steps, which must be understood and mastered.
With forty years of experience, the author transmits to planters, but also to coffee buyers, roasters and even consumers, the keys to what determines the quality of a coffee.
From harvest, then during pulping, sorting, demucilagination, washing, drying, machining and, finally, storage, every gesture of the coffee planter has an impact on the final quality of the product. But very often he ignores all the consequences. This book details the actions that influence the value of coffee. In this way, growers can make an informed choice to produce the quality that will satisfy their customers.
Coffee buyers and roasting manufacturers do not necessarily know where a particular characteristic of the coffee they receive comes from.
This book can guide them to retrace the "history" of a coffee based on simple information, to remedy any faults or to define with the planter a solid specification. It also contains the information necessary to dialogue with their suppliers, choose the quality and even distinguish the desired aromas.