Hola Yolima , muy interesante tu video. Me gustaria saber si hay una manera de limpiar el cafe , es decir quitarle la cascara y la pulpa con maquinarias , sin tener que pasar por el proceso de lavado Saludos desde Caracas
Hola Filippo, si, hay una máquina que se llama máquina desmucilagiunadora, que por lo general se adapta a la despulpadora, la cual le quita el mucílago al café sin necesidad de fermentarlo y lavarlo. La máquina es muy buena en el sentido de que no usa casi nada de agua, en comparación con el proceso lavado, y el café queda listo para secar mucho más rápido, pero por otro lado se pierden los beneficios de la fermentación y los sabores únicos que se pueden obtener gracias a ella.
thanks for the information would like to know what do u think the best method which can result into best flovour of coffee in the cup ????? between honey natural and wet
Thank you for your comment! That is a very difficult question, as best flavor is a very subjective thing. It all depends on people's preferencess. If you ask me, personally, natural process producess the best flavor. But I do know several people that much prefer washed coffees over natural or honey and I know others that don't like naturals at all.
Hey, wow that is super high elevation. Your coffee must be delicious, where is the farm? I would think that at that elevation the temperarures are very cool. If that is the case, you can probably get away with several days of fermentation, up to five I think, you want to avoid the coffee getting warm. I would recommend monitoring the temperarure of the coffee to see when it starts to raise to deterine how long to ferment. If you add some water to the fermentation tank it will help keep it even throughout the tank, maybe also stir the coffee every day. I would also experiment with batches of 3, 4, 5 and 6 days. Then taste and see what differencess you find. If you are able to push it to more days I would. As long as the coffee does not get warm to lower risk of spoiling. Let me know how it goes!
Do we need to change water during fermentation? if yes, how often? what is the effect if didn't change the water? Btw, colombia coffee is one of my favorite. :)
Hi Mirza. We don't necessarily have to change water during the fermentation unless we want to make the fermentation longer and the current water temperature gets warm. We would change the water or add some more cold water to lower the temp in that case to keep the Coffee from spoiling or overfermenting.
There's got to be a way to send really good filtered water back into the cycle to use less water to begin with right? Or, my idea with my dad we are brainstorming is to send this water to an aquaponics system to grow something with.
That sounds like a great idea. We filter the water and give it back to the water stream or create channels through the planntation to spread the micilage water throughout the farm and nourish the soil which will eventually help the coffee trees. If there was a way to completely recycle the water to wash more coffee that would be great. I do believe this would be an expensive process that coffee farmers would most likely not be able to afford. If you come up with an efficient and low cost solution I would be interested to hear it!
@@paisacoffee2916 Nice! We have some friends from Colombia, very special people! And I am a small time coffee roaster and love to read and watch anything coffee related.
You might be able to remove the mucilage layer with ultrasound. I remember sometimes they use xantham gum instead of alcohol to bind to oily surfaces, and ultrasound produces microbubbles that dissolve sticky like surfaces.
thanks for posting this informative and interesting video! keep up the good work.
Thank you Gina :)
Thank you Yolima for showing us all the process that you guys do! Colombian Coffee is the best 😉🇨🇴
Thank you 🤗
Awesome! One of the best information about the different process I heard. Keep us informed.
Thank you Luis!
I loved the video! Very informative and entertaining :)
Thank you I am glad you found it entertaining!
Good video, many thanks from here in Vietnam
Thank you for watching!
Wow! Thanks for a more informative and clearer explanation. Looking forward to more videos!
Thank you ☺️
Thank you for your complete info! I learned new stuff. The explanations are clear.
Thank you. I'm glad you learned something new!
I hope you can talk about the natural process in one of your videos. Great stuff! Keep it up!
Thank you Andre! I will do so.
Hola Yolima , muy interesante tu video. Me gustaria saber si hay una manera de limpiar el cafe , es decir quitarle la cascara y la pulpa con maquinarias , sin tener que pasar por el proceso de lavado
Saludos desde Caracas
Hola Filippo, si, hay una máquina que se llama máquina desmucilagiunadora, que por lo general se adapta a la despulpadora, la cual le quita el mucílago al café sin necesidad de fermentarlo y lavarlo. La máquina es muy buena en el sentido de que no usa casi nada de agua, en comparación con el proceso lavado, y el café queda listo para secar mucho más rápido, pero por otro lado se pierden los beneficios de la fermentación y los sabores únicos que se pueden obtener gracias a ella.
thanks for the information would like to know what do u think the best method which can result into best flovour of coffee in the cup ????? between honey natural and wet
Thank you for your comment! That is a very difficult question, as best flavor is a very subjective thing. It all depends on people's preferencess. If you ask me, personally, natural process producess the best flavor. But I do know several people that much prefer washed coffees over natural or honey and I know others that don't like naturals at all.
My village is at 2600m absl, what do you think about how long should i ferment the beans for full wash process?
Hey, wow that is super high elevation. Your coffee must be delicious, where is the farm? I would think that at that elevation the temperarures are very cool. If that is the case, you can probably get away with several days of fermentation, up to five I think, you want to avoid the coffee getting warm. I would recommend monitoring the temperarure of the coffee to see when it starts to raise to deterine how long to ferment. If you add some water to the fermentation tank it will help keep it even throughout the tank, maybe also stir the coffee every day. I would also experiment with batches of 3, 4, 5 and 6 days. Then taste and see what differencess you find. If you are able to push it to more days I would. As long as the coffee does not get warm to lower risk of spoiling. Let me know how it goes!
Do we need to change water during fermentation? if yes, how often? what is the effect if didn't change the water?
Btw, colombia coffee is one of my favorite. :)
Hi Mirza. We don't necessarily have to change water during the fermentation unless we want to make the fermentation longer and the current water temperature gets warm. We would change the water or add some more cold water to lower the temp in that case to keep the Coffee from spoiling or overfermenting.
There's got to be a way to send really good filtered water back into the cycle to use less water to begin with right? Or, my idea with my dad we are brainstorming is to send this water to an aquaponics system to grow something with.
That sounds like a great idea. We filter the water and give it back to the water stream or create channels through the planntation to spread the micilage water throughout the farm and nourish the soil which will eventually help the coffee trees. If there was a way to completely recycle the water to wash more coffee that would be great. I do believe this would be an expensive process that coffee farmers would most likely not be able to afford. If you come up with an efficient and low cost solution I would be interested to hear it!
What is done with the cherry pulp?
We dry it and sell it to make cascara tea or make it into compost for the plantation.
What happens with pulp? Can it be used for anything?
Yes. It can be cleaned and dried to make a delicious drink. Or it can be composted to use as a fertilizer for the coffee plantation.
@@paisacoffee2916 Nice! We have some friends from Colombia, very special people! And I am a small time coffee roaster and love to read and watch anything coffee related.
@@TornadoBub Well thank but for watching my video ☺️ let me know if you have any more questions about growing and processing coffees.
You might be able to remove the mucilage layer with ultrasound. I remember sometimes they use xantham gum instead of alcohol to bind to oily surfaces, and ultrasound produces microbubbles that dissolve sticky like surfaces.
That sounds very interesting. I wonder how much expensive it would make the process though.