Matured and unmatured coffees are presented comparatively. Maturation processes and their effects on the flavourprofile are presented.

The influences of coffee defects, sorting and green coffee properties on the roasting are explained and treated vividly.

Botanical and geographic influences on taste, presentation of various coffee provenances, tasting.

Botany, coffee species, coffee varieties (lines), origin, cultivation and dispersal

Coffee cultivation from plant to storage.