This is to ensure easy access when it comes to measuring our your dose. Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. We would advise using these as starting points: Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned.
Once the clean parchment coffee has been processed and graded, it's dried for around 20 days in the sun on raised beds, being heaped up and covered for the hottest parts of the day and during the cool, humid nights.
Chimex autobrewer full#
The coffee is then graded in washing channels that sort the seeds via their tendency to sink or float. This process refines the coffee by density, with lighter seeds floating to the top and heavier seeds sinking to the bottom. The heavier seeds are more prized as there is a reduced chance of them being defective, and they’re more likely to be packed full of sugars and the precursors of more complex flavour compounds.īefore being put out to dry, the washed coffee parchment is soaked under clean water for a further 12 hours. Using a traditional Agaarde disc-pulper, the cherry skins are removed, and the mucilage is broken down during the cool and slow wet fermentation period for between 36 and 72 hours depending on the weather. Once delivered to the washing station, the coffee cherries are first hand-sorted for under and over ripe cherries before they are processed. Whilst untamed, unkempt and wild, the incredibly high altitude and the mix of varieties being cultivated all work together to produce fantastic fruit, which is selectively hand-picked by the farmers and their families. Occasionally they may have access to organic fertilisers and take some active steps to increase their coffee plants’ hardiness and yields, but often won’t even prune their trees. Instead, they simply pick what the tree happens to produce. Working organically, they are growing a variety called Sedancho as well as Native Typica Hybrid varieties that could be described as landrace selections. Just over 1,900 smallhold coffee farmers are the ones tending to the coffee trees from which the fruit is collected that ultimately comprises the lots of coffee that are processed at the Hunkute washing station.
0 kommentar(er)
