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they have been able to revolutionise the world of coffee
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Variety: 74110 - 74112
sempre enzimatici
"SENSORY ANALYSIS AND TASTING" COURSE VARIETÀ_Catuai Amarillo they have been able toWho it is aimed at This course is dedicated to learning the techniques of coffee sensory analysis. To test the level of perception of tasters based on their sensory sensitivity or to train their taste olfactory skills. Various practical tests will be carried out in order to determine and develop sensory receptors. Duration The course lasts 1 day. Participants 1 person (one to one course). Dates and times As this is a one to one course, the dates and
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