26 Jun '12, 6am

A cool source trip to Colombia chronicled by @StumptownCoffee's PDX trainer and educator @JWLund. #GoodStuff

From my perspective as a trainer and educator at Stumptown, Colombia is an amazing place to visit. Unlike many coffee producing areas, you see evidence of the entire nine month production on one tree; you can find flowering alongside unripe and ripe coffee cherry. Colombia’s coffee production is primarily made up of small coffee farms that do their own small scale processing. Hand crank depulpers remove the cherry’s skin before the coffee is fermented for about 18 hours, washed, and then laid to dry in raised parabolic drying beds that protect the coffee from sporadic rainfall. Each farmer is individually responsible for quality in each of these steps and it shows as each lot is tasted and scored.

Full article: http://stumptowncoffee.com/colombia-may-2012/

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