Experimental processing summary
Study ID: CHRS 04
Research question
How do withering, rolling, oxidation, drying and extraction affect coffee-leaf preparations?
Location and scope: Research batches at Copper Hill, Puerto Rico, with collaborating sites in Nicaragua and Portland, Maine, and published food-science research from a past collaboration in Vancouver. The photograph shows the La Aurora facility in Nicaragua.
Principal site: Copper Hill, Las Marías & Maricao, Puerto Rico (research batches) · Collaborating sites: Hacienda La Aurora, Nicaragua (field processing); Portland, Maine (brewing trials) · Past collaboration: University of British Columbia, Faculty of Land and Food Systems, Vancouver (published food-science research)
Approach and context
Coffee leaves are processed at Copper Hill Farm in Puerto Rico in research batches only; no commercial batches are produced there. The program examined withering, rolling, oxidation and drying of coffee leaves. Later trials explored immersion and drip extraction.
- Classification
- Experimental processing
- Research domain
- Botanical Science
- Research site
- Copper Hill Farm, Las Marías & Maricao, Puerto Rico (principal); collaborating sites: Hacienda La Aurora, Nicaragua; Portland, Maine. Past collaboration: University of British Columbia, Vancouver
What the record supports
See Coffee Leaf Sensory Analysis and Coffee Leaf Extraction Methodology for the follow-on research protocols.
Leaf age and processing conditions may affect composition and sensory properties.