Garden

Coffee – final product

A very nice crema formation on the top, rich aroma, and smooth palate makes the very manual process rewarding, especially when the taster is still smiling after drinking it. Now back to packing for the trip!

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Coffee processing continues

Ok between getting Snorkels fitted and suspension lifts on the car the very manual coffee processing continues. This week the beans were fermented, dried and finally, with the help of the kids, de-husked, leaving me with green beans ready for the final stages of roasting and drinking.

The final roasting proved challenging as I rushed the process using wok over too high a heat, resulting in partially roasted beans shown below. Initial grinds produced an orange powder that from previous experience is too bitter. After re-heating over a lower flame and constant stirring the resultant grind was much better. The roasting reaction is endothermic initially, but once the first “cracking” (like popcorn) commences the process rapidly becomes exothermic, giving off smoke. As soon as the second cracking commences I transfer the beans into a metal bowl on ice to rapidly cool and stop the reaction before the beans burn.

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Before we go …. harvest the coffee crop

Still plenty to do at home – like harvesting the coffee crop. With lots of seedlings growing up there is only one bush that fruits and given the low volume of crop everything is manual at this stage.

Pick the cherries as the red colour starts to darken. Squeeze each cherry to remove two very slimy beans. The outer case goes straight back into the compost whilst the beans are fermented in water for a few days to remove the slimy coating. No need to add anything as a natural enzyme in the fruit helps the process. This step is not essential but certainly helps the handling process. Once removed from the fermentation dry the beans naturally. Depending upon the weather this may take a few days.

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