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Coffee: Harvesting And Processing For Top Quality Coffee

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Item Summary

dc.contributor.author Goto, Y Baron
dc.contributor.author Fukunaga, Edward T.
dc.date.accessioned 2014-01-09T18:42:06Z
dc.date.available 2014-01-09T18:42:06Z
dc.date.issued 1986-11
dc.identifier.citation Goto YB, Fukunaga ET. 1986. Coffee: harvesting and processing for top quality coffee. Honolulu (HI): Hawaii Agricultural Experiment Station, University of Hawaii. 15 p. (Extension Circular; 359 - revised)
dc.identifier.uri http://hdl.handle.net/10125/31054
dc.description.abstract In this circular the authors hope to indicate some of the more important factors for consideration in harvesting and processing methods aimed at a high quality product. This circular will discuss harvesting and processing, up to but not including roasting, step by step. Principle recommendations: harvest at the proper stage of ripeness, and maintain quality through proper processing methods executed as rapidly as possible.
dc.format.extent 15 pages
dc.language.iso en-US
dc.publisher Hawaii Agricultural Experiment Station, University of Hawaii
dc.relation.ispartofseries Extension Circular
dc.relation.ispartofseries No. 359 (Revised)
dc.subject Hawaii
dc.subject Coffea arabica
dc.subject coffee beans
dc.subject harvesting
dc.subject processing technology
dc.title Coffee: Harvesting And Processing For Top Quality Coffee
dc.type Book
dc.type.dcmi Text
local.identifier.callnumber S544 .A383 no.359
Appears in Collections: Extension Circular


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