CARACTERIZACIÓN DE LOS PROCESOS TRADICIONALES DE FERMENTACIÓN DE CAFÉ EN EL DEPARTAMENTO DE NARIÑO
The effect performed by traditional fermentation on the sensory coffee quality in Caturra and Castillo varieties was determined. These varieties grown in seven (7) municipalities of Nariño, which were classified into two agroclimatic cluster (cluster A≤1650 m.a.s.l. and cluster B=1651-2100 m.a.s.l.)...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad del Cauca
2016-12-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/1675/380 |