Revista Cafés de Rondônia: Aroma, flavor and origin.
Revista Cafés de Rondônia: Aroma, flavor and origin.
Summary: Technology, tradition, and sustainability bring new aromas and flavors from the forest. Many coffee producers in Rondônia have already become aware of this. Among them are populations of the Rio Branco Indigenous Lands, who believe in production of fine robusta coffees as a window of opportunity to improve their quality of life, and in this crop season, they prepared their first micro-lot of specialty coffees. This is the theme of the special report of the third issue of Cafés de Rondônia magazine, which portrays the transformation of coffee growing in the state.
Publication year: 2018
Types of publication: Journal fascicles
Unit: Embrapa Rondônia
Keywords: Café
Observation
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