Afterwards, the beans will be dried
Afterwards, the beans will be dried on raised beds. While there are moisture testers, often the residual moisture is checked with experience by pinching and biting the beans - and moisture testing only used before shipping, to check contract compliance. Then, the next steps will be hulling (removing the dry cherry skin and dried mucilage), dry-milling (removing the green bean from parchment), and possibly additional drying. Then, we will actually get the coffee!
We decided to make an anaerobically fermented natural. This means, that the beans are not dried now, but rather placed into a fermentation tank. This tank is then flushed with CO2 to replace any air inside. The cherries will ferment for 10 days, imparting more of the cherry-"flesh" taste plus fermentation aroma into the beans.
For manual processing, we used two baths: First, we washed the beans roughly, and stirred them, so as to float the rejects. Beans that have already fermented, that only have one cherry inside, or that are not dense enough will float - together with branches, leafs and scum. This is skimmed off, and the cherries are advanced to a clear bath to wash them cleaner.
We then went on to process this exclusive amateur-picked nano-lot. We put the whole beans on a tarp, got a few buckets for sorting into, and started. All the mushy, cracked, or even partially unripe cherries go there. To find slightly unripe ones, you have to turn around each cherry around each axis, to see all side properly, and then pick out rejects. Thats ... a shitton of work.
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This is all I managed by myself.
Next up will be processing our special nano-lot :-D.
After more than one hour of picking, this was the yield we got. With 9 people actively picking, we got a whopping 16kg of cherries. For the record, with very good yield Robustas, you can get 1 part green for 4 parts cherries - this catimor, way worse. I cannot stress enough just how straining this is, and how much time even experienced pickers need when they want to pick red-only, as is needed for the good speciality coffee that we love.
Its really incredible just how much work picking HIGH QUALITY coffee is. Its also very hard work, and very tiring. The terraces are quite steep, even if you go sideways, and coffee cherries are very firm on their branches. They are red on varying heights, so you alternate crouching and stretching.
Finding out which cherries are fully red is also hard: Can you guess which ones are I would have been fired on day one for my picking result, I fear!
The coffee up there, mainly catimor, was really beautiful. The bushes were well cared for, lots of grass and weeds between the trees, and lots of shade from the natural terrain and the surrounding rainforest/jungle trees.
And then ... we started picking some coffee!
The right through the jungle was really something unique. This is not some silly tourist attraction, but how workers for coffee bush care go up to the farm, and how coffee bags with picked ripe cherries are brought down the almost impassable jungle path. This is not what we in the west expect when hearing about sustainable, ecological coffee farming, but it is a reality for such terrain.
Ich hoffe ja, die Medien bleiben in ihrem Huschen, wenn morgen sein Amt antritt. Es passiert nichts besonderes.
oder hin oder her: reicht nie an die Grsse eines heran, dem die Welt & verdankt.
Der ewige Trump und sein Tanzbr trumen von freiem und sind auf ihrem zurck in die der 1960er, wollen die fr 's befahrbar machen.
Ecco il blog di oggi: Nostro viaggio dall'Italia a Lourdes
Please check out today's blog on our road trip to Lourdes.
Keyboard Practice #
Now on DP: Short Trip to Arroyo Pando!
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Gov. Kemp announces economic development trip to Germany, Poland
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trip vlog
Gov. Kemp announces economic development trip to Germany, Poland
If you missed the last couple blogs, here they are! Using Italy as a base to explore Europe, and reducing the cost of long term car rents...
Ecco il blog di questa settimana: Come usare Italia come base per il resto di Europa.
Keyboard Practice #
Attempts at Gesha have so far failed, unfortunately.
Its amazing to see it done so well cared for and professionally, and Kate from Loc Rung really loves what shes doing, and is SO passionate and knowledgeable about every aspect of speciality coffee.
Kate also showed us how to choose good Laurina seedlings, and re-pot them to their polybags from the seedling bed, for the next stage of their growth -- and we got to repot a few. That was also fun .
Even Moar!
Moar!
The whole farm, facility and process was so fascinating, that i couldnt resist taking some actual for my coffee-related series
Above the farm, there is a pine forest (as the french planted tons of pines in the region to replace the jungle), with an absolutely stunning view.
The greenhouses for drying of the different processes are laid out very nicely. We checked out different natural fermentation processes there, honey, and double-washed. The highlight though was the greenhouse where the lavendar-cofermented coffee was just being dried. THE SMELL! THE AROMA! OH GOD!
5 100!! !!
Sunset from the airplane last 28 December.Am a Magic Mushroom farmer I help People
Use plant Medicine as food and medicine for Depression, Anxiety, PTSD, help to attain Enlightened Health Experience for Life
Please check out this week's. blog on using Italy as a base. Our adventurous drive to France.
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