How Coffee is Processed

by Direct Trade farmer Katia Duke
Honduras San Isidro coffee, November 2021

Microorganisms Process, How coffee is processed

One of the fascinating things about coffee is how versatile it turns out to be, it allows us to experiment from an early stage on the farm to the different options served by a cup and that is why during the last years at Finca San Isidro we have focused special interest on it. development of new processes with which we intend to develop exotic and unique profiles, in order to enhance the coffee experience of our customers.

Microorganismos Washed 1

We continue with our task of investigating, this year corresponds to the validation of the process we carry out with microorganisms that resulted in an exceptional coffee, we consider this process with high potential as well as a solution for other producers through which they increase quality at a low cost.

To achieve success in this process we must provide our coffee threes with the necessary nutrients in order to achieve a high quality fruit that facilitates the microbiological intervention that we naturally find in our environment, make decisions based on temperature variations on the days that the collection and post- harvest is carried out.

The nature of this experiment is based on the use of the variables temperature, fermentation times and the addition of a broth of microorganisms from our mountain with which we promote in the initial stage the colonies that form bacteria, as well as the yeasts, each of them. The groups present work on their respective metabolic processes at room temperature in a range of 13-37 C, we measure PH in intervals and when ranges between 3-7 are reached, fermentation is interrupted giving way to washing the coffee, this process in terms of time can take 5 days to remove the mucilage by washing the beans, then the coffee is placed in African beds to be exposed to the sun and the air flow that the location of our facilities gives us for an approximate time of 25 days, the drying process is carried out manually and slowly to achieve the highest quality.

Results in the cup gave us an exceptional coffee, balanced, with a present body, with notes of tropical fruits, sugar cane , peach, with a sweet and prolonged aftertaste. Click here for more on coffee and quality control.

About the author: Susan Bate
Nothing beats enjoying my morning coffee in the great outdoors