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    Another Look at Roasting Espresso Workshop #44: Carga Larga

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    Sweet Maria's Upcoming Demo Schedule

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    The Quest & The Bullet Demo - March 8th

    Sign up for this great opportunity to learn more about these great roasters

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    Choosing a Pour Over Brewer

    Three questions you should ask yourself.

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    Video: Uganda Go To The Rwenzoris

    Video and commentary from a trip the Rwenzori range of Western Uganda .

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    Kenya Help a Small Farmer?

    Kenya small farmers face a lack of support, materials and know-how.

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  7. Behind The Scenes: Sweet Maria's Roasted Coffee

    Behind The Scenes: Sweet Maria's Roasted Coffee

    Here's how we roast.

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  8. Aillio Bullet Arrival Update - 10/22

    Aillio Bullet Arrival Update - 10/22

    Some very frustrating news about the next shipment of Bullets.

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    Got Dog Jokes?

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  11. Bullet R1 Roaster Maintenance: Basic Cleaning

    Bullet R1 Roaster Maintenance: Basic Cleaning

    Tips for keeping your Bullet R1 clean. How often depends on how much you roast per week or month! But a clean roaster is a happy roaster...

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  12. Podcast Episode #23 - Talking With Jonas About Aillio and The Bullet R1 Roaster

    Podcast Episode #23 - Talking With Jonas About Aillio and The Bullet R1 Roaster

    A conversation with the man behind the machine.

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El Salvador January 2006 Travelogue

El Salvador January 2006 Travelogue

From the way back machine - another harvest time Central America trip to learn about the crop in El Salvador - a bit too early to do much cupping though.

  1. El Salvador January 2006 Travelogue

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    To do the Algovio method, only 300 trees can be in an area of one manzana (about 2 hectares I believe) whereas there might be 800 to 1000 with usual methods. Here is a trunk that is amazingly broad and old, 80 to 100 years.

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  2. El Salvador January 2006 Travelogue

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    Here are the different tree management styles. El Salvador is amazing because it has traditional Bourbon cultivar on most farms and VERY old trees. This is they typical method when a tree - every 7-10 years you cut the tree and allow it to regrow.

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  3. El Salvador January 2006 Travelogue

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    This is a method that improves on the total cut, called the Pelo y Barba (Hair and Beard). Pelo is the tall branch, Barba the short, This allows for more growth and recovery from the cut, which means quicker return to coffee production.

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  4. El Salvador January 2006 Travelogue

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    The most interesting method of managing old Bourbon trees is called Algovio. 2 or 3 main upright branches are left on the old trunk. They are bent over, either by tying them down with wire cables, or by literally "massaging" the branch into this position after the rains have come. Off each of these horizontals will come vertical new growth and 2-3 are allowed to remain. So a single trunk ends up with between 4 and 9 main verticals for coffee production.

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  5. El Salvador January 2006 Travelogue

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    Incredible sunset over the Izalco (also sp Itzalco) volcano viewed from the Santa Rita Estate, on Santa Ana volcano. Santa Rita is 1340 to 1750 meters in altitude, and was heavily damaged by the Santa Ana volcano eruption last year.

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  6. El Salvador January 2006 Travelogue

    Volcanos of El Salvador

    Volcanos of El Salvador. Alas, time to go back to my world, the dogs, the icy cold warehouse, and bazillion emails and cupping samples. Well we can't all live on volcanos, but I fully enjoy my perogative to visit them from time to time.

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  7. El Salvador January 2006 Travelogue

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    Yes, El Salvador, a tasty plate of visual and gustatory treats ... wait, where are the Papusas???

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  8. El Salvador January 2006 Travelogue

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    I was amazed at the quality of the cherry coming in, the uniform ripeness.

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  9. El Salvador January 2006 Travelogue

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    The sheer volume of cherry coming in, and the high quality of the picking was beyond belief.

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  10. El Salvador January 2006 Travelogue

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    That evening we spent at the Las Cruces mill in Los Naranjos, watching the cherry come in to be processed. It's a dirty job, and these guys are amazingly strong. The mill runs all night long during the peak of the harvest.

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  11. El Salvador January 2006 Travelogue

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    We had a nighttime cupping session, and I was dead tired. But the coffees were quite good! Of course, I always photograph all the roasters I see. This is a "Sarti" roaster made in El Salvador.

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  12. El Salvador January 2006 Travelogue

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    Here is a neat electric roaster made by a local fabricator. It roast 180 gram samples in about 10 minutes.

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  13. El Salvador January 2006 Travelogue

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    This is the Guatemalan-made Rea Roaster.

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  14. El Salvador January 2006 Travelogue

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    Jose Antonio Jr., recently back from completing his degree in hotel and business management in the US.

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  15. El Salvador January 2006 Travelogue

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    The cuppers at JASAL: Jorge, Douglas and Mario. Jorge has a lot of experience and has gone through the whole Q Grading program.

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  16. El Salvador January 2006 Travelogue

    Praying Mantis Poseur

    I wandered around and got this really nice Praying Mantis photo.

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  17. El Salvador January 2006 Travelogue

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    Out on the patios, the pulped natural cherry was beins spread out, even at night, and continuosly raked to promote even drying.

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  18. El Salvador January 2006 Travelogue

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    The cool truck, a German "Man" mark.

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  19. El Salvador January 2006 Travelogue

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    Another view of the cherry coming into the mill.

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  20. El Salvador January 2006 Travelogue

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    Bob and Aida among the wet-milling machines.

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  21. El Salvador January 2006 Travelogue

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    Our group in El Salvador; Aida Batlle, left, works with Jose Antonio Salaverria, right, who heads up JASAL, a coffee farm management company and exporter. Both Aida and Jos Antonio have their own family properties too. Aida is our source for the amazing Kilimanjaro coffee. In the center, Bob Fulmer of Royal Coffee, my travel pardner.

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  22. El Salvador January 2006 Travelogue

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    Next day we wet up tothe Cerro Las Ranas area, looking back at where we were the night before (the Santa Ana volcano is shrouded by clouds in the upper left corner.)

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  23. El Salvador January 2006 Travelogue

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    The farm name here is San Francisco, and you can see the lined windbreaks towering above the coffee. This region has very high winds, and the coffee must be protected.

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  24. El Salvador January 2006 Travelogue

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    Bob on a 4 wheeler. I ride motorcycles and could not figure this out. I kept trying to lean, and to put my foot down. I must have looked pretty lame, but I fgured it out a bit on the way down.

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  25. El Salvador January 2006 Travelogue

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    At the San Francisco farm they have their own varietal, also called San Francisco. It is green tipped.

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  26. El Salvador January 2006 Travelogue

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    San Francisco is a cross between Bourbon and Pacas varietals, and has good production.

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  27. El Salvador January 2006 Travelogue

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    Another image showing the wind break, looking north from Cerro Las Ranas (which means Frog Hill). Las Ranas is 1400 to 1780 meters, and Monteleon (ie the Monte Leon Pulped Natural we had last year) is across the way, ranging from 1450 to 1500 meters.

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  28. El Salvador January 2006 Travelogue

    Pure Sculpture

    Pure Sculpture . Who can resist the beauty of topiary? Not I ...

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  29. El Salvador January 2006 Travelogue

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    Chicken? Dog? Lama? Who cares, it looks great!

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  30. El Salvador January 2006 Travelogue

    Picking Coffee

    Sorting her coffee after picking at San Francisco estate.

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  31. El Salvador January 2006 Travelogue

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    Ditto.

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  32. El Salvador January 2006 Travelogue

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    Damage from last years eruption of the Santa Ana volcano. Depending on the direction of the farm in relation to the wind, damage to trees was severe in some places. Here is burning from fallen ash. Ash is all over the ground in varying thickness. Many farms lost trees completely, or had subsequent mudslide damage. Some had all the leaves fall off trees, but the cherry remained.

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  33. El Salvador January 2006 Travelogue

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    We stopped for lunch at this amazing restaurant named El Jardin de Celeste. They had a couple mid-sized roasters of some age there (not in use),

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  34. El Salvador January 2006 Travelogue

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    This one was probably 40-80 years old, hard to say. It probably had a 10 Lb. capacity.

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  35. El Salvador January 2006 Travelogue

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    Nice decorative touches at El Jardine de Celeste. The food was great, the deserts even greater. I had Maracuyá pie, that is, Passion Fruit custard. Amazing.

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  36. El Salvador January 2006 Travelogue

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    A No. 5 Royal Roaster at Jose Antonio's home near EL Molino de Santa Rita.

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  37. El Salvador January 2006 Travelogue

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    Of course I climbed it! A manipulated 2 trunk Ficus of some kind. I went about 40 feet up before good sense got the better of me.

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  38. El Salvador January 2006 Travelogue

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    Jose Antonio is very proud of his champion Peruvian Paso horses (the same type Irwin has, pictured earlier). This is is current show horse, Senor Desarollo

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  39. El Salvador January 2006 Travelogue

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    Senor Desarollo, a bit closer.

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  40. El Salvador January 2006 Travelogue

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    Zora on one of her little bursts of speed. She is all legs.

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  41. El Salvador January 2006 Travelogue

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    Mother and philly; Linda Moreno and little Zora (which means female fox).

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  42. El Salvador January 2006 Travelogue

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    The father of Senor Desarollo, Morenito, who was brought from Peru. This mid-stride photo shows their famous style.

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  43. El Salvador January 2006 Travelogue

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    Morenito, retired from showing, but still in great form.

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  44. El Salvador January 2006 Travelogue

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    Aida and I headed out to find the famous Orange Bourbon cultivar she had told me about. I had to collect seeds for my little Oakland coffee garden. Nope - yellow.

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  45. El Salvador January 2006 Travelogue

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    Okay, it's Bourbon, and it is red ...

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  46. El Salvador January 2006 Travelogue

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    Aha! Orange Bourbon! It's amazing to me that this is a stable, reproducable plant, not simply an occasional freak tree.

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  47. El Salvador January 2006 Travelogue

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    New tips on the Orange Bourbon are green.

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  48. El Salvador January 2006 Travelogue

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    ... and the foreman was proud to show me the heavy production and even ripening in the shaded areas. Cafe Sombra - it works.

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  49. El Salvador January 2006 Travelogue

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    We also looked over the style of this farm (which each individual farm foreman is allowed to customize to local conditions and their ideas). This farm is heavily shaded ...

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  50. El Salvador January 2006 Travelogue

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    And some groovy glass clowns too ...

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