The original process of a coffee is named natural process. The coffee cherries are being dried with the beans inside. The beans are dried with all of their layers intact, including the coffee cherry and mucilage.
The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. The coffee cherry is picked from the branch as soon it is ripes. The ready-to-picked coffee cherries can be found in red, yellow and orange pigmentation.
Though it sounds excessive, picking the ripe coffee cherry is critical to the quality of any coffee. Even if only 15% of the cherry are under ripe, it will show up as a slightly sour flavor in the coffee.
It is a challenge to the producers on a different number of levels:
- handpicking is the only method of selectively picking only ripe cherries
- pickers are typically paid by volume or weight and want to get as much in their basket as possible
- cherry ripens gradually on the branch and so the same plants must be picked a number of times.
The desired sugar content of ripped cherry ranges between 15 to 21%. If we don’t have a scientific meter, we measure it by the color and uniformity of the cherry on the branch. We use terms like ‘sangre de toro’ (blood of the bull), ‘red wine’ and ‘burgundy’ to help farmers recognize the perfect level of maturity.
What can I tell you about that day, the day that BC turned to AC I really don’t know. All I know is that from a coffee bean, I became a coffee being. A person in flesh and bones just like you. Well almost just like you, because in my veins there is coffee. Beside that I thing there are not big differences between us.
Simplest and cleanest way producing something similar but noticeably more delicate and complex from an auto dripper machine . It gives us sweet & balanced flavor, that the strength depends on the rate of pour.
Winter in the City. My hands are getting cold. Doesn’t seem to be a shadow in the streets.
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