HORTICULTURAL CROP PRODUCTION STUDENTS INTRODUCE PERASSA COFFEA: A PURE ROBUSTA COFFEE SYRUP INNOVATION
Students from the Horticultural Crop Production Study Program have introduced a new innovation in the coffee industry with the creation of Perassa Coffea, a coffee syrup made from 100% pure robusta coffee, extracted using a press-and-filter method. With the addition of natural sugar, this product offers a distinctive and authentic coffee flavor, making it suitable…