Week Six: Harvest 2012 - 2013 - (Rhythm of production, Finca Santa Julia, & continued experimentation)

This afternoon, we set up yet another table of production cupping, having surpassed over 70 batches of coffee received at Beneficio El Manzano. 

Processing

At this point in the year, we have paused in the harvesting of Finca El Manzano, and are focusing entirely on the HG coffees arriving to the mill. For process method, we have found a rhythm for both the washed and natural methods. 

For the natural processed batches, we allow the coffee to have three complete days on the patios, before finishing the dry cycle in the horizontal dryer; which then frees up the space to again paint the patio red with cherries from Finca Ayutepeque. Each of the other batches are processed with the washed method, and have also been performing extremely well on the cupping table. 

This afternoon, we will load the batch of naturals presently drying on the patios, and spread the fresh cherries from Ayutepeque on the tiles, again performing this action the following Monday or Tuesday, depending on the moisture of the cherries. 

 

Finca Santa Julia 

Yesterday, we had the opportunity to visit Finca Santa Julia, and observe the first days of harvest there. Riding along with the farmer Alfredo, and El Manzano's agronomist Rafael, we walked through the various lots, discussing quantity of production and the quality of this years cherries. 

We will not receive coffee from Santa Julia for another few weeks, however, we are growing extremely excited to feature this coffee this year; along with all of the other SHG coffees that should begin arriving at the mill within the next two weeks or so. 

 

Experimentation

Along with the day to day processing, and focus on the naturals, we were able to run two experiments this week, again looking at the four process methods, (with Finca El Manzano), as well as observing the effects of the enzymes on an HG plantation, (Finca San Antonio). 

The full natural method of El Manzano, just completed its drying, with over 10 days on the patio, which means we have all four process methods in the lab, and await analysis and sample roasting. The enzyme coffees still rest on the patios to dry, having been spread just this passed Wednesday; but after evaluating the cupping with four enzymes used on El Manzano, we look to see if we can duplicate the results with an HG plantation; to better evaluate the cost effectiveness and degree of influence within the final cup quality. 

At the whistle of the water kettle coming to a boil; from week six of harvest at El Manzano, cheers.