Coffee Processing Methods Ep 3 ECHO Asia Coffee Processing Camp 2016

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  • Опубліковано 19 лис 2024

КОМЕНТАРІ • 9

  • @surojmishra967
    @surojmishra967 Рік тому

    Thank you for sharing 🙏 your knowledge.

  • @shweyinmar-coffee4575
    @shweyinmar-coffee4575 4 роки тому

    Widely considered to be imfomatic training, BRAVO.

  • @RonsardMoolman
    @RonsardMoolman 5 років тому

    Fantastic, thank you so much.

  • @morrishinds63
    @morrishinds63 3 роки тому

    I can relate in Jamaica high mounting coffee small farmer plants and harvest pick and process, best tasting coffee

  • @saranyadee1459
    @saranyadee1459 6 років тому

    Thank you for the good vdo it's very useful.😊

  • @habtamufekadu9989
    @habtamufekadu9989 6 років тому

    thank for this valuable lecture

  • @ARRPH63
    @ARRPH63 6 років тому

    Were you in Atok Benguet?

  • @jakobw135
    @jakobw135 10 місяців тому

    Is there a TYPE of coffee that starts off using the NATURAL or DRY process, and finishes with the HONEY process?
    Which BRANDS of coffee fulfill the above?

    • @JonathanRibich
      @JonathanRibich 10 місяців тому

      Hi Jakob, I believe there is a bit of play between the lines of natural, honey, and washed processes (semi-washed being an example). But what you are looking for would likely still just fall under the honey or pulped natural category. You might want to try some black honey processed coffees (they side closer to a natural process on the honey process spectrum). You could also look into different fermentation techniques (for example anaerobic vs aerobic). Experimenting with the fermentation stage seems to be popular right now and involves the window of time that you are asking about. You will be able to find both black honey and different fermentation styles offered by a large number of brands. -Jonathan Ribich, ECHO Asia