NDLI: Propagación y técnicas de cultivo del Café cereza (Coffea arabica)

Content Provider	Semantic Scholar
Author	Frías, Juan Carlos Martínez
Copyright Year	2012
Abstract	Pocas cosas son tan estimulantes como una taza de café, uno de los más importantes cultivos del mundo. El café se muele de distintas formas, según el tipo de preparación que se quiera. El molido grueso, por ejemplo, se usa para hacer café de olla; el molido mediano para cafetera percoladora o prensa francesa; el molido fino para cafetera eléctrica con filtro de papel o de metal, las que hay en las casas; la forma más común, el molido extrafino, es para la cafetera de mesa o estufa. Finalmente, el molido turco es para máquina de expresso.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://vinculando.org/wp-content/uploads/kalins-pdf/singles/propagacion-y-tecnicas-de-cultivo-del-cafe-cereza-coffea-arabica.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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