The Fermentation Effect - 25 Magazine, Issue 10 — Specialty Coffee Association

SOPHIA JIYUAN ZHANG and FLORAC DE BRUYN share research findings amassed during a four-year research collaboration focused on creating a better understanding of the impact of post-harvest coffee processing on coffee quality across different geographic locations.

The Specialty Coffee Association is a nonprofit, membership-based organization that represents thousands of coffee professionals, from producers to baristas all over the world.

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