Traditional Sumatran coffees are wet-hulled. It's also called semi-washed coffee which may or may not be accurate since there are variations in methods.
These are coffees that you roast not to push acidity, but to push their rustic sweetness and mouthfeel.
Rwanda has one of the most interesting East African coffee histories.
Dan manages our cupping lab and roasts/cups countless coffees every week so he was excited to travel to Guatemala to visit farms that we work with.
With their perfumed, floral aromatics, uniquely honeyed sweetness and tremendous balance between flavor components, Ethiopian coffees are true diamonds in the rough.
Kenyan coffees are masterpieces. They're the total package.
Take a detailed look at the differences between dry processed and wet processed coffee.
Last year Aleco and I were traveling in Rwanda, and made a shocking discovery in the Western district of Nyamasheke.
With Ben's help, picking and processing our scant home grown coffee supply. It's basically 2 producing plants, Catuai and Caturra.
A pretty picture, but horrible selection of coffee cherry. I saw a lot of this in my recent trip to southern Ethiopia.
Ultraviolet light is useful to see problems with coffee like mold and bacteria, but these are things that affect low grade lots that are already quite damaged.
The title? Well, I am just humoring myself. I have one clean t-shirt left and it's black.
This is a longer video compiled from clips shot in North Sumatra
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