Revised and updated for global market, this extraordinary Handbook catalogues, in unprecedented detail, the scientific, environmental, and economic processes of post-harvest coffee. An indispensable resource for anyone in the coffee trade — from grower to barista!
TABLE OF CONTENTS
Chapter 1: Anatomy and Chemical Composition of the Coffee Fruit and Seed Chapter 2: Water in the Coffee Fruit and Seed Chapter 3: Physical and Thermal Properties of Coffee Fruits and Seeds Chapter 4 Coffee Processing Chapter 5 Treatment of Residues in Post-Harvest Coffee Chapter 6 Coffee Drying Chapter 7 Energy Used in Coffee Dryinfg Chapter 8 Coffee Storage, Milling and Sorting Chapter 9 Coffee Processing Facilities Chapter 10 Pests in Coffee Storage Chapter 11 Toxigenic Fungi and Mycotoxins in Coffee
S1: Coffee of Brazil: Retrospective and Trends
S2: A Brief History of Brazilian Coffee Classification