blog from the ceo & superbarista of phoenix coffee, home of the best baristas in cleveland, ohio

Monday, January 15, 2007

Here is Sarah Dallas holding freshly hulled coffee "beans", which are actually the pits of the coffee cherry. Sarah had just scooped them out of this moving waterway full of beans, that being moved from the initial hulling step down into the fermentation tanks. In the fermentation step, the beans sit for a day or so while the mucilage on the outside of the pits degrades enough to be washed off.


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