![[Beginner] 咖啡後製加工入門在原產地 INTRODUCTION to Post-Harvest Processing IN FIELD Regular Enroll/ Early Bird enroll(Enroll two weeks before course begin):Regular: HK$6300/ Couple 影響咖啡品質的變因](https://cdn.shopify.com/s/files/1/0843/3549/3424/files/TC-_INTRODUCTION_to_Post-Harvest_Processing_IN_FIELD_100_Level_Class.png?v=1767156455)
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影響咖啡品質的變因
學員將可全面認識傳統咖啡後製處理方法，涵蓋咖啡果實解剖學，處理法之演進過程，以及不同產地與產業持份者之間對常用後製處理術語的不同使用方式。
they will learn the precise techniques for determining cupping bowl weights and measures
Identifying Sensorial Characteristics In Coffee
400 per couple
[Beginner] 咖啡後製加工入門在原產地 INTRODUCTION to Post-Harvest Processing IN FIELD Regular Enroll/ Early Bird enroll(Enroll two weeks before course begin):Regular: HK$6300/ Couple 影響咖啡品質的變因*We apologize for the inconvenience, but the online ordering system for the course is currently unavailable, and it shows as "sold out." If you are interested in signing up, please contact us directly via WhatsApp for registration details. WhatsApp* INTRODUCTION to Post Harvest Processing IN FIELD Language Cantonese Date & Time 31 01 2026 (Sat) 2026131 Duration 1 day 10: 30 16: 30 (9: 00 09: 45, 17: 00 ) * Venue Experimental Farm for Sustainable
