Coffee Processing Chats - Page 3

Want to talk espresso but not sure which forum? If so, this is the right one.
aidabatlle (original poster)
Sponsor

#21: Post by aidabatlle (original poster) »

Chert wrote:How did you get into processing by so many different ways?

Have you used brix measurements or other tests to guide fermentation?

I see in google searches some of the listed processes in prior years' greens (like Roastmasters) or roasted (like Stumptown Grand Cru or Bird Rock Coffee Review lauded coffee) natural, Burundi, washed and this years cascara comes up, but most of the list don't come to light.
I was curious. Trying to understand why different countries processed coffee differently than we did. And I asked for their help in trying to recreate those processes in El Salvador to see what affect they would have in the cup. We had to tweak them because of the altitude, water PH level, humidity, etc and it took years to make them work for us.
★ Helpful

User avatar
Chert
Supporter ♡

#22: Post by Chert »

The Sumatran profile according to this post is a results of accelerating drying by removing the parchment layer earlier in the drying process.

Interesting reading I found (while looking for extraction parameters for the Paradise robusta competition winner from Ecuador)

Paradise Coffee: What is giling basah?
I sponsor Artisan Roasterscope.

Aida Battle: Indigo Reserve from world renowned Finca Kilimanjaro in El Salvador
Sponsored by Aida Battle
User avatar
Chert
Supporter ♡

#23: Post by Chert »

aidabatlle wrote:I was curious. Trying to understand why different countries processed coffee differently than we did. And I asked for their help in trying to recreate those processes in El Salvador to see what affect they would have in the cup. We had to tweak them because of the altitude, water PH level, humidity, etc and it took years to make them work for us.
I have been enjoying the washed green coffee to roast and drink. I am interested in the other processes applied to your coffee.

Is there one process among those you have implemented that seems best for your location and those parameters you mentioned?
I sponsor Artisan Roasterscope.

aidabatlle (original poster)
Sponsor

#24: Post by aidabatlle (original poster) »

It took us years to tweak these processes and make them all work with the elevation, temperature and water pH at the mill. So they all shine in different ways. Depends on someone prefers as far as acidity, body, sweetness and notes.