Since the onset of the rain, Jose, Bailey and I have been stuck at the factory. To take advantage of our time, we’ve begun the construction of multi-layered drying beds. These beds will be used to dry our specialty grade coffees via ‘natural’ and ‘pulped natural’ processes. Below are some progress pics of our beds:
The beds are located in Jose’s greenhouse, and they will be ideal to experiment in processing the unique coffees that we’re finding. Some of the interesting results of using ‘natural’ or ‘pulped natural’ coffee processing is that we’ll be able to reveal different attributes of the beans. By avoiding any fermentation process, we’ll avoid the use of water and also carefully dry the beans within their silver-line skin and varying layers of the coffee cherry’s mucilage, allowing for unique displays of complexity, smoothness, and sweetness to develop in the bean. For more info on these processes and their benefits, follow this link for a concise overview:
Like the other farmers we’ve been in touch with, Jose sees a bright future in Peruvian specialty grade coffees. We’re all driven to change the face of Peruvian coffee quality.
It’s time for Peruvian coffee to flourish.