Throughout the months of November and December, Beneficio El Manzano will be participating in a new experiment with methods of processing; part of the El Manzano Project: Second Edition.
They will observing and measuring the effects of drying methods on the final cup quality, using patios, african beds, and mechanical dryers to process the same batch of coffee.
In preparation, Cuatro M, set aside two batches of coffee from Finca El Manzano, as a trial for the experiment. Splitting both batches 46 and 86, they dried half on the patios, and half with the African Beds; thus creating two sets of parchment coffee from each of the same exact batches, a total of four samples.
Once the coffees had been dried, they roasted all four sample, two batches dried on the African beds, and the other half of those two batches, dried with the patios. They were then put on the cupping table, along with three other coffees, Finca El Manzano and two others from surrounding plantations.
The purpose was to see if a difference could be noted from a table of seven high quality, specialty coffees; thus looking to give credibility to the future experiment. The only thing different about the batches of coffee, was drying method. Everything else about the two batches, were exactly the same.
It was our initial thought, that the difference may be so difficult to note, the experiment was not likely to raise much interest, however, the results of the cupping, more than confirmed our hope, that experimenting with drying methods would more than confirm the significance in processing methods on the final cup quality.
The cupping was performed blind; measuring seven total coffees, with four cups for each, and was performed by Emilio Diaz, our quality control manager, and two other mill supervisors.
After making several passes, round the table; the silence was first broken by Emilio, who confirmed resolutely what the other three cuppers had noted; cups 7 and 4 stood out about the rest on the table, and when their sources were revealed, we discovered that the coffees, had both in face been dried on the African beds.
With these results, we look forward to the experimentation to come, as we anticipate that the results we discover will be distinguishable, and thereby encouraging to conversation on the significance of methods within processing.
Different from this preview, coffees used in the experiment will go through four methods of drying; and we will be able to measure the extent of the influence on both HG and SHG coffees.