Abstract:Coffee has the characteristic of ripening unevenly. Production through wet process favors ripe berries. The fraction of green and green-cane fruit on the coffee tree is normally treated as an inferior quality product. The objective of this work was to evaluate the physical and sensorial aspects of the quality of green-cane and cherry coffee produced through wet process. Batches of coffee were separated according to ripeness and pulped. Drying was carried out on raised patios until reaching 11% wb. After proces… Show more
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