Igice cya 5: Tanki ifunze n’Ishashi

Isomo: Ingingo ya 2: Ibikoresho bikoreshwa mu gutunganya kawa

Iki gice gisobanura ibikoresho bikoreshwa mu ihugutisha ry'ikawa ahatagera umwuka (anaerobic fermentation) n'aho ihugutishirizwa. Gifasha abatunganya kawa kugenzura neza ihugutisha no kubika kawa mu buryo bugenzuwe kandi bukomeza ubuziranenge bwayo.

Igice cya 1: Cherry paddle

Iki gice gisobanura urubaho (cherry paddle) rwo gupimiraho ukwera kw'ibitumbwe bya kawa n'uko ruk...

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Igice cya 2: Brix meter

Iki gice gisobanura uburyo bwo gupima ingano y'isukari iri mu bitumbwe bya kawa (coffee cherries)...

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Igice cya 3: pH meter

Iki gice gisobanura uburyo bapima ubusharire (pH) kandi kikerekana uko gukurikirana ubusharire bi...

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Igice cya 4: Moisture meter

Iki gice gisobanura uburyo bwo gupima neza ingano y'ubuhehere buri mu bitumbwe no gukoresha ibisu...

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Igice cya 6: Urupapuro rukurikirana

Iki gice kigaragaza uburyo bwo kwandika neza amakuru ajyanye n'ibyiciro byo gutunganya kawa kugir...

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Andi Masomo

Imfashanyigisho y'uruganda rutunganya Kawa

Ingingo ya 1: Intangiriro mu gutunganya Kawa

Ingingo ya 2: Ibikoresho bikoreshwa mu gutunganya kawa

Ingingo ya 3 : Kawa yogeje neza/ Fully washed

Ingingo ya 4: Gutunganya kawa mu buryo bwa Honey

Ingingo ya 5: Uburyo bwa Natirere

Ingingo ya 6: Uburyo bwa Anaerobic washed

Ingingo ya 7: Uburyo bwa Honey Anaerobic

Ingingo ya 8: Uburyo bwa Anaerobic Natirere