This research aims to exploring and reconstructing of indigenous knowledge of coffee processing in Kerinci into scientific knowledge. This research was qualitative using ethnoscience approach. The research was carried out at Coffee Nur Kerinci. The key informan were the owner and employees of Coffee Nur. Data collection was carried out through observation and deep interview. Qualitative data were analyzed descriptively using the Miles and Huberman models. The processing of Coffee Nur Kerinci carried out traditionally using simple tools. It consists of drying of coffee beans, roasting, cooling, pulverization, sifting, and packaging of coffee powder. Drying of coffee beans was carried out by the sun for 21 days with an average of five hours/d...
This research aims to analyze how and why Java coffee depicted by Kopi Tiwus in Dee’s Filosofi Kopi ...
Food and Agriculture Organization of United Nation (FAO) 2017 data shows that Indonesia is the fourt...
Abstract: An understanding the characteristics of raw materials is important for the product develop...
The tradition of drinking coffee, as a cultural heritage of Indonesia, has existed for generations i...
As one of the potential worldwide exports and imports, coffee’s economic and culinary values are und...
This study aimed to analyze the coffee development strategy in the surrounding areas of Kerinci...
The culture of drinking coffee is not only a consumption activity, but also a reflection of prestige...
The purpose of this study is to increase the income of coffee farmers in Kepahiang Regency, increase...
Background: Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera, ...
This study aims to analyze the ICN Kerinci Coffee Perfume agroindustry. Data collected from June 201...
As an agricultural community, in general, Bengkulu province has gardening. The largest plantations f...
The purpose of the study is a) to analyze the condition of internal environment industry spices cof...
Empowerment activities to improve the ability of coffee farmers in Kerinci Regency are very importan...
This study was conducted to see the feasibility of the coffee industry through the application of ap...
This paper aims to reveal coffee-related innovations based on the number of registered patents in In...
This research aims to analyze how and why Java coffee depicted by Kopi Tiwus in Dee’s Filosofi Kopi ...
Food and Agriculture Organization of United Nation (FAO) 2017 data shows that Indonesia is the fourt...
Abstract: An understanding the characteristics of raw materials is important for the product develop...
The tradition of drinking coffee, as a cultural heritage of Indonesia, has existed for generations i...
As one of the potential worldwide exports and imports, coffee’s economic and culinary values are und...
This study aimed to analyze the coffee development strategy in the surrounding areas of Kerinci...
The culture of drinking coffee is not only a consumption activity, but also a reflection of prestige...
The purpose of this study is to increase the income of coffee farmers in Kepahiang Regency, increase...
Background: Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera, ...
This study aims to analyze the ICN Kerinci Coffee Perfume agroindustry. Data collected from June 201...
As an agricultural community, in general, Bengkulu province has gardening. The largest plantations f...
The purpose of the study is a) to analyze the condition of internal environment industry spices cof...
Empowerment activities to improve the ability of coffee farmers in Kerinci Regency are very importan...
This study was conducted to see the feasibility of the coffee industry through the application of ap...
This paper aims to reveal coffee-related innovations based on the number of registered patents in In...
This research aims to analyze how and why Java coffee depicted by Kopi Tiwus in Dee’s Filosofi Kopi ...
Food and Agriculture Organization of United Nation (FAO) 2017 data shows that Indonesia is the fourt...
Abstract: An understanding the characteristics of raw materials is important for the product develop...