pulped-natural

Naturally again/follow up

There was some excellent comments to the post I made a while back about my trip to Brazil in July. I loved the conversations that took about taking a closer look at processing. One of the questions that I asked was about harvesting and sorting, and what measurements and tools could be used in learning how to develop certain characteristics in the cup as well as control quality.

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Confused? Naturally

I just returned from the Roasters Guild Origin Trip to Brazil and there were a number of things that we saw that surprised me in both good and bad ways. We visited 9 different producers or producing groups where the main good surprises were the diversity of cup characteristics that we saw in the many cuppings in the many different growing areas. There was a clarity to many of the coffees that one doesn't traditionally associate with coffee from Brazil.