The 2011-2012 coffee harvest has officially begun at Beneficio El Manzano, in Santa Ana, El Salvador; receiving its first two batches of bourbon cherries on the twelfth of September from farms: Finca El Manzano and Ayutepeque.

After processing and drying, the pergamino, or parchment coffee, is bagged in burlap and transferred to the bodega, or warehouse, for thirty days to await hulling, the process of removing the parchment, or dry pulp, from the beans. (Complete details of the Milling Process at Beneficio El Manzano).

Then, this past thursday, Eduardo, from quality control, or the lab side of the company, hulled and roasted samples of both batches for Cuatro M's first cupping of the season, performed by himself and three of us others, including Emilio, the owner.

While evident of the early harvest, the cupping was, in itself, ceremonial of beginnings, for Cuatro M, of a promising new season that will certainly surpass those before in quantity and always expectantly in quality; and for me, of new tastes within the cup, new characters within the story, and a new side of the mountain I'd only ever talked about exploring.



Views: 66


You need to be a member of Barista Exchange to add comments!

Join Barista Exchange

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2019   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service