Summer in Sulawesi.

Written By Stephanie Ratanas - February 14 2013

Comments

Ian Picco
June 20 2013

Oh! Also a note on great coffee coming out of rather “dirty conditions”: I had this experience while in Guatemala this year. When I arrived I first visited the cupping table where I cupped 20-some coffees from around the country. We went to visit several of the farms and beneficios, and it was supper surprising (almost antithetical) that the best coffees on the table were coming from the nastiest looking beneficios and patios, while THE WORST coffee on the table came from the most beautifully immaculate/sterile mill I’ve ever seen. My sommelier friend says he’s seen the same thing in wine production. This is a topic I’d really like to explore over the next few years. I work pretty close with Emilio Lopez at Cuatro M in El Salvador. There we do a lot of experimenting with processing and drying techniques. Each year things get more precise/clean/scientific; however, I think we are beginning to seeing a trend that there might be such a thing as “too clean.” I think a little funk might really add that “special something” to a coffee.

Ian Picco
June 20 2013

Great article! That’s crazy about the collection stations, buying coffee in parchment. So does all the wet milling happen mostly at the farms. or are there larger, more central washing stations that are buying cherry from farmers? I love having a traditional Sumatran and a washed Sulawesi side by side on my cupping table for my public cuppings. It’s a great way for people to experience and understand what effect processing elements have on the coffee. That pre grading process you detailed sounds crazy as well. I would love to get the chance to go to Indonesia some day. Sounds like you had a pretty trans-formative experience.

Zane
April 15 2013

Love this post. This brew is amazing. Any photos for the Burundi?

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