The Coffee Board of Kenya Monthly Bulletin March 1969

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1969
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There can be no doubt that the quality potential of a coffee bean is decided before it is picked. Although no-one really knows just what it is that ultimately provides the desirable acidity and flavour to Kenya coffee,all the basic ingredients are produced on the tree.The man who knows how to nourish and prune his trees and how to protect them from disease has gone a long way towards producing good coffee. However,it is important to recognize the proper role of processing in the development of the final raw coffee.It is a commonly held view that the processing stages of fermentation and drying are necessary merely to produce a bean which can readily be stored and the factory manager has only to ensure that no deterioration of the bean's inherent quality is allowed to occur.But this is not strictly correct.
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Bulletin, XXXIV (398), pp. 89-120
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