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to be roasted they will be hulled with a
machine that will peel the coffee from the
parchment and classify by size.
Once the beans had been sorted I
was ready to continue with my three experi-
mental processes; Honey, Ethiopia washed,
and Burundi dry. One of the main arguments
we had at the farm was that Sebastian (son
of the farmer, Kurt Legner, who was Ger-
man immigrant) wanted to use the whole
harvest I had sorted and add it with other
harvests with better quality cherries, red,
for pulp-natural process. Sebastian had lack
of confidence in other processing methods
that I implemented, I knew experimenting
with washed Ethiopia and dry Burundi
processes might turn into something not
worthy, it may or may not ruin all the hard
work I had put into those experiments, but
there was no turning back, I refused to give
up and always thought positively.
December 4, 2014 was my last har-
vest which I called mission completed. The
next step was finishing with drying the rest
of coffee by each processing method, but I wanted to add a high quality level we had so far and give them enough rest-
accomplishing this solo was much harder to the coffee of Puerto Rico and make ing time before hulling. I was nervous and
than I thought. Essentially, what I was doing it recognized and respected around the excited at the same time. Below is a walk
at Hacienda Pomarrosa was not what they world. My next step was adding some great through of that process.
were used to. I was trying to change their dimensions to the coffee. Unfortunately, the The Ethiopia washed process began
perspective which was very challenging. results of their previous years crop were not with a primary fermentation of 48 hours,
The first thing I did when I arrived promising due to improper processing and adding a bit of water to cover the surface of
at the farm was to remove defects from sorting. I dedicated my processing methods the beans. Every 12 hours the beans were
green beans from the previous years crop. I and vouched that those who never tried or washed thoroughly with clean water, and
finally cupped and brewed the coffee using tasted coffee from Puerto Rico would be clean water added. After that I had a second-
Chemex, and the result was outstanding. pleasantly surprised. ary under water fermentation for another 48
That coffee, and it was the first and last one After the selection at the sorting hours, instead of 24, where water was filled
that tasted better - others did not get near to table, cherries will be pushed manually to all the way to the top of the tank, allowing
perfection, changed my mind of what could a pipe where the coffee travels by water beans to stay in clean water after initial
be done in local farms to improve quality and it arrives in the de-pulper where a mucilage was removed in the first stage
in spite of hardship, to create something machine removes the skin of the cherries. of fermentation. This process was aimed
unique and attractive, rather than boring. It The green beans will travel to the drying to highlight some acidity and after double
had a medium body, with a velvety feel, very room and soaked in water overnight. Then fermentation the coffee beans were washed
warm and lovely, but challenging, by taking the coffee is put in a mechanical silo dryer, by hand. This was before being moved to
all your senses to find hidden treasures of and dries with an indirect flame for 24 or the mechanical dryer. After drying, when
this island coffee. It had very mild acidity 36 hours. After the drying phase the coffee the targeted moisture level reached between
with notes of prunes, milk chocolate, and is covered with parchment and goes to the 10-12%, beans were moved to warehouse
dark raisins. storage facility. When the beans are ready to rest in parchment.

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