van elkaar geleerd denk ik. Zij hadden nog nooit een branding zo zelf gedaan en ik zou hebben gedacht dat ik de bonen wat te donker had laten worden bij hun branding. En donderdag gaan we proeven, ook van bonen die ik eerder vandaag zelf heb gebrand, dus dan weten we allemaal meer!
En welke was dat danfransg schreef:Een van beide stak er met kop en schouders bovenuit, zowel bij de cupping als bij de espresso-proef.
De Daling Lelabu had meer 'diepte' als je dat zo kunt zeggen. Over een week proeven we weer, dan hebben ze wat kunnen rusten.paulkoffie schreef:En welke was dat danfransg schreef:Een van beide stak er met kop en schouders bovenuit, zowel bij de cupping als bij de espresso-proef.
This is the coffee from the farm Finca Tamana that Tim has been working with closely in order to improve the picking and processing. We started working with Elias early 2012 and did our first harvest together in May – July 2012. The farm is 63 hectares but only 23 hectares are planted with coffee so far. It is located in the mountains near El Pital in Huila where the climate is constantly changing with scattered showers almost every day."
"Cherries are hand sorted before they are processed in order to make sure only the ripe cherries are processed together. After de-pulping the parchment coffee is dry-fermented for about 2 hours before it is rinsed in clean water. Then the water is drained from the fermentation tank and the parchment is left to dry-ferment for another 12 to 14 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All floaters are removed manually during the washing. The parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade for about 28 to 30 days. The green coffee is packed and shipped in Grain-pro bags.
