The result of our improved process at Finca Tamana is not only showing results in the cup, but also visually it makes a big difference. Just look at the picture below. The coffee to the left is processed by using the traditional dry fermentation and drying for 6 to 9 days in the sun like most farmers in Huila are doing. The coffee in the middle is produced by our technique, which implements more rinsing and a post fermentation and washing soak. (the parchment is soaked in clean water for 20 hours after washing) Then the coffee is dried carefully in the shade. The coffee to the right is the pasillas, meaning the overripe and half ripe cherries that are removed from the middle coffee before processing and then being processed separately. This coffee is sold for a low price for local consumption in Colombia and is not suited for export.
Full article: http://timwendelboe.no/2013/04/update-from-finca-tamana/