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S5:E13 - Coffee Smarter - Processing Coffee · Coffee People Podcast

0:00
One of the things, you know, Chris, my other O'Brien from
0:02
coffee cycle. One of the things I really
0:04
appreciate about him even though he's still a young roaster is
0:08
he'll send me like, hey, I got a new Columbia coming out and the
0:13
coffee notes. That came with it, say like
0:15
these flavors and he goes, but I'll call you or he's like, I'll
0:18
email you in a few days with like the notes after we've gone
0:21
through them and done it ourselves right.
0:24
And right to me I'm sure a lot of roosters do that but it's a
0:27
good for me. It was like a good example of
0:29
like, oh, They're doing the work.
0:30
He does the work. Yeah.
0:32
That kind of what you said that that behind-the-scenes work to
0:36
get a bean where it is before. It's offered.
0:38
Right. A lot of times people just copy
0:41
my notes and I do wish they would write their own because I
0:47
mean not only just doing the work but like that learning
0:50
process, you know, if you never, you never take the time to pick
0:55
something apart and actually put, you know, words to what
0:59
you're feeling, then you're just never going to develop that
1:03
skill. You're going to have to lean on
1:05
someone else forever. So yeah, I do see like that.
1:09
That I think I'm seeing what that process is like to dial in
1:13
a coffee and it it just makes it more.
1:16
Impactful for me, coming from beer, like to see what, how many
1:21
pounds of coffee. They're roasting before he's
1:23
willing to say, oh, I'm this is where I wanted to be and, and
1:27
even then being willing to admit later down the road that like,
1:30
you know what, like the first month, like, I thought I had it,
1:33
but I didn't really have it. It took me a while to get this
1:36
coffee where it needs to go, and that's just amazing to me that
1:40
skill. I'm Andrea.
1:45
One of the hosts of the voice of San Diego podcast, Every week I
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get together with the other editors at voice and explain the
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news that matters in San Diego elections, politics law,
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enforcement, big investigations, and some fun stuff.
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The great palm tree debate, ranked Choice, voting bike lane
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Mania. It's great journalism and a lot
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of fun, every Friday for every listen to podcasts.
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Again, that's voice of San Diego.
2:29
Hey, good morning everyone. Welcome to season 5 episode 13
2:32
of the roast West Coast coffee podcast.
2:35
I'm Ryan Walton. This is the show where I bring
2:37
you the stories of coffee professionals entrepreneurship
2:40
and coffee education. I'm back this week with coffee
2:44
expert. Jared Hales, he's the green
2:46
coffee, buyer and co-founder of Hosea coffee Source in Anaheim,
2:49
California. If you are a regular listener,
2:52
you may be wondering why we're doing to Coffee.
2:54
Smarter episodes in a row, and the answer is simple.
2:58
I have a huge two-part interview on The Way featuring The 2022,
3:02
u.s. coffee roasting Champion, Nick Berardi.
3:05
He's the head Roaster at moisture, coffee company.
3:08
And the first episode of that will be dropping later this week
3:11
today, Jared and I are going to talk about natural washed and
3:14
honey processing of coffee. We've done processing episodes
3:18
on this show before, but Access through the processes with more
3:22
depth and specifics than the overview as we've previously had
3:25
on this podcast while you're listening today.
3:27
Check out at roast West Coast on Instagram and Facebook or
3:31
subscribe to this shows newsletter on roast
3:33
westcoast.com. This might surprise you, but
3:36
I've never actually made an Aeropress coffee at home before
3:40
I've drunk. Plenty of them, elsewhere, but
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I've never actually made one. When I first moved to San Diego,
3:45
I found this coffee and donuts bicycle ride that used to leave
3:47
from the Patagonia store in Cardiff California.
3:51
On Sunday mornings we'd meet up in the store Courtyard than
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Meander off through the hills of Encinitas and end up on a dirt
3:57
Trail, overlooking the mountains, Elliot, Reineke the
4:00
founder and owner of steady state, roasting would Brew up.
4:03
Aeropress coffee's for the group, he was selling small
4:06
batch, roasted coffee to family and friends at that point and
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steady state still didn't exist. I always thought the coffee.
4:13
Tasted great. And the Brewing process looked
4:15
pretty cool, but I'm a creature of habit.
4:18
And at home, I generally make myself a French press.
4:20
A V60 pour over or for a brief time, I was using a chemist
4:24
Brewer and that felt like enough until now unfortunately that
4:29
ride no longer exists but thankfully, Elliot is still
4:33
making coffee and selling brewing equipment at
4:35
steady-state. Coffee roasting in Carlsbad
4:37
Village. I walked down and bought a new
4:39
arrow press and a bag of beans just the other day and I'm going
4:43
to break it out for the first time right now.
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While you're listening to this coffee smarter podcast and
4:48
hopefully drinking a damn fine coffee of your own.
4:51
I'll be happily grinding and brewing, and grinding, and
4:53
brewing, and testing, and brewing, and grinding, and
4:55
drinking coffee and definitely annoying.
4:57
My better half with Declarations of my love for my new brewer, it
5:01
will quickly evolve into Obsession.
5:04
I have a feeling that there are a lot of coffee people out there
5:07
listening that totally get it. Enjoy this coffee smarter
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episode all about coffee processing, featuring coffee
5:14
expert, Jared, Hales of Hosea coffee source.
5:32
Jared. Welcome back to the show, thanks
5:35
for joining again. And having coffee and talking
5:37
about coffee and sharing coffee knowledge.
5:40
I left our last conversation about climate change, feeling
5:45
uplifted, and just very positive about the world.
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I saw this thing where you're supposed to put out, what you
5:53
really want out of life. So that's what I'm doing utiful,
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but I think it just shows that we are in like a period of
5:59
uncertainty and one of the things that, that, that causes
6:05
that uncertainty is questions about how processes and
6:09
operations will continue into the future.
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And I don't want to talk about how that's changing, but I'm
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hoping you can kind of walk us through some of the different
6:17
types of coffee processing that have traditionally.
6:20
We been there, what we see on the bag when we buy a bag and it
6:24
says honey processed or washed or natural or something like
6:28
that. I don't don't mean to throw
6:31
myself under the bus here. But I think for a long time I
6:33
thought honey processing, men bees were involved.
6:35
So I'm hoping you can clarify that.
6:38
Absolutely. But maybe let's start with what
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are the first? What are like?
6:42
Maybe some of the top one, two, three processing, methods that
6:46
you're seeing come through as an importer.
6:49
And what are those? Yeah, absolutely.
6:52
So I would say the number one and two most popular processing
6:59
that you see would be either washed or natural.
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I'll get into those. But first, let me say,
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processing processing, is really what happens to the coffee after
7:13
it has been picked from the plant, right?
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And it is the steps between picking the coffee.
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And basically exporting, the coffee is what we would call
7:25
processing. So the somebody picks that, you
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know, puts in a basket, they get it back to wherever it's going
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to go. It goes through a process.
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Passing phase, where something is happening to this Cherry with
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the bean in it, and eventually it ends up in a burlap sack
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somewhere put on a container. Exactly, exactly.
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So, kind of diving into that, you know, we usually start by
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sharing about the coffee Cherry, right?
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The coffee Cherry has a lot of layers to it.
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I think you may have posted a drawing or I did, we recently
8:00
did an episode on the coffee Cherry with Chris.
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So this is a good read. Time for this episode, perfect.
8:06
So listen to that. And then come back here and note
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that the coffee Cherry has kind of an outer skin to it.
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Also, it's not a cherry, but we're going to just use the word
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Cherry here, but it has an outer skin underneath that skin.
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There's a layer that we usually call Pope or mucilage and this
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is where a lot of sugars are stored in the Cherry underneath
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that layer. There is another layer.
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Are called parchment and parchment is kind of like a
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peanut shell around the seed. That gives it kind of a another
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layer of protection. And I guess this is parchment
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layer under the parchment, is the Green Seed in there are
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multiple layers to that as well, but we don't really need to get
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into that. The beam is a seed, right?
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It's actually not a beam, it's a seed and so it has an embryo,
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it's a living. Thing just trying to reproduce.
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So the plant naturally will drop the Cherry.
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It'll hit the ground and the seed or the embryo will start to
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eat sugars and it will produce a new plant.
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Hopefully, right. That's the idea, at least
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before, if it happened without us picking it.
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So once the coffee has been picked, How that coffee goes
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from Cherry to dry seed has a huge impact on the flavor of the
9:36
coffee. So I mentioned washed process,
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being one of the most common and what's done in that processing
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method is the Cherry is taken to a machine called a Depot /, and
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the depot / kind of looks like most of them look like cheese,
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graters They're usually like wheel with kind of cheese,
10:02
grater looking metal to it. You should probably provide a
10:05
photo here and they'll have like a hopper or maybe picture a
10:09
grinder like a coffee grinder, but the purpose of these
10:12
machines is to remove the skin from the parchment or from the
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rest of it, right? So when you put it through the
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Deep pulper, you will have the skin as a by-product and you
10:28
will have This coffee that is now just this pulp or mucilage
10:33
layer, that's kind of stuck to the parchment that parchment
10:39
coffee. It's usually what we call a now
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that coffee will get put into a tank and filled with water.
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So in this wash process, what happens in the water is yeast
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and bacteria just in the air. Now Naturally in the water start
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to eat, all the sugars that are in this mucilage layer and this
11:05
is fermentation, right? So this, this fermenting of
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natural sugars with natural yeast and bacteria, create all
11:15
sorts of flavors that end up in your final cup of coffee.
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So, this step is usually pretty controlled as far as like, time
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and different elevations can take.
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More or less time. Essentially colder temperatures
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can extend fermentation warmer temperatures that process
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happens a lot faster during this time and just because I want to
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make sure I'm understanding a little bit with the fermentation
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process. The reason they're controlling
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it is the time is because they're trying to control.
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How many of the sugars are being eaten and disappearing or going
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into that coffee versus not. It's more controlling, the
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byproducts, the acids that are gonna do.
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So over fermented products can create too much, acetic acid,
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which is like vinegar, right? We don't want to drink vinegar,
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I don't think ever although a little bit okay right maybe as a
12:17
dipping sauce or something or something cooked within agura,
12:21
right? But it's pretty rare that we
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just want to drink straight a nigger so so really we're trying
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to avoid over fermented flavors which Can Happen by either going
12:32
too long or too fast. Right?
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And is more common in like warmer climates that they kind
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of just runs away. You get that over fermented
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taste But ultimately at the end of this washing process which
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for nice coffees will usually take about 12 to 36 hours.
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Sometimes the So the age is pretty much all looking spent
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and it's very loose. Now on top of the parchment so
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that will actually be washed off completely with water.
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So the mucilage after being fermented is completely removed
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with more water, more water like pressurized water like they're
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going to spray it and it's going to blow that through right off
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it or it's just going to soak and kind of drop off.
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It's usually ran through. Removing water more that's the
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more traditional way. There's variations on this even
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which I don't know if you want to get into we can it did it
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totally changes depending on how big the farm is if it's a like a
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Cooperative sort of washing station or small little, you
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know, watching tank on somebody's property.
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Those are two. They're doing the same thing,
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but they look very different and in practice, but most of the
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time it's run through move. Water to remove the last of that
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mucilage. So at the end, you have this wet
14:02
parchment coffee. That the parchment almost has a
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peanut shell color to it as well.
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It's like a light tan. There is no more fruit, no more
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mucilage on it. And that goes and dries, it
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dries out drawing, is its own science as well.
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You can dry, you can drive straight on like concrete patios
14:24
which is really common, especially in Latin.
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America, you can dry on like tarps on grass which is probably
14:31
a little bit better because it's cooler on the bottom, or you can
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dry on raised beds that are made with like a mesh material so
14:40
that there's air flow over and under the parchment coffee.
14:44
Right? So even still no matter how this
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is drying, the coffee should be agitated or turned over
14:51
regularly so that the middle of the pile is Is drying at the
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same rate as the outside, right? So it's constantly being rotated
15:02
for even drying. And all of these, these methods
15:06
of drying involve the coffee, essentially just sitting out, is
15:10
there also drying machines, There are dry machines.
15:14
Yes. So we usually call them
15:15
mechanical dryers depending on where which country you're and
15:19
they may have another word for it.
15:22
And these look, actually a lot like Roasters.
15:24
They look like big rotating drums and they have a method of
15:29
loading them top and they have a method of empty and then from
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the bottom and a lot of times they're huge so they're usually
15:39
the size of a bus, you know because coffee You have to
15:43
produce a lot of coffee out of at the farm level.
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So these mechanical dryers are sometimes even powered by
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burning, that parchment coffee from last year, as fuel or
15:58
sometimes would and they'll maintain a temperature of like
16:02
90 to 100 degrees for the best results.
16:08
And in a mechanical dryer, it might take three to five days to
16:11
dry out coffee. Coffee, whereas, if you really
16:15
control the thickness of the pile on like a raised bed, let's
16:20
say you can get the coffee to dry in more like 10 days, which
16:26
is better for Quality, kind of low and slow, in this whole
16:31
process is better. So like cooler temperatures with
16:35
longer fermentation tends to taste.
16:38
Better than warmer temperatures with shorter fermentation.
16:42
And then also on the dry inside, to certain extent coffee that
16:46
takes 10 days to dry, tends to taste better than coffee.
16:50
That takes three days to dry and has better shelf life.
16:55
Oddly due to water activity and essentially that.
17:00
So once the coffee is dry and parchment, it's ready to be
17:04
milled and shit. So usually it goes into bags for
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storage until it's purchased. And then when we buy it, they
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take the Parchment off and put it in a bag to ship it.
17:15
What is Milling mean knowing is essentially removing the
17:19
parchment and then grading or separating out like being size
17:24
defects. Things like this, it'll go
17:26
through like a sorting multistage sorting step, and she
17:31
usually density size and color. So there are like my camera.
17:36
I machines that will kick out dark-colored beans or we call
17:41
them sour. Beans and essentially just
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separating these obvious defects from the rest of the coffee.
17:49
Well, that's very, very cool. I was thinking more like, when I
17:53
used to drop, like my nickels in my dimes, in my quarters, into a
17:56
little change machine as a kid, same concept, but on a much
17:59
simpler. Yeah, these machines are pretty
18:02
cool to watch. I mean, it's taking a picture of
18:04
basically every being that passes through.
18:08
Well, okay, this is historically, done by hand.
18:12
This whole process. I'm just shaking.
18:14
My head is just amazing to me and it continues to be even
18:18
though I've like been learning about this now pretty intensely
18:21
for two years. Okay?
18:23
So that is our first or first kind of type of processing wash
18:26
processing. What what's that?
18:28
What are we doing next? What's our next option?
18:31
So the the next at least, as far as volume goes that, we see the
18:35
next largest kind of mover is natural process or some people
18:40
call it dry process. And dry process is probably a
18:43
better description of it because there's no water involved.
18:48
The Cherry gets picked and immediately gets put out to dry
18:53
just in the Cherry. The full Cherry, these usually
18:58
need to be on raised beds because they have a tendency to
19:03
grow mold a lot easier than the wash process, which no longer
19:08
has any sugars on it. When it's drying at least.
19:12
While it's drying, it is also fermenting in this Cherry,
19:16
right? And the final result, the Cherry
19:21
will go from like a ruby red color to like a black raisin
19:26
kind of looking color. So like shrivels up.
19:28
It loses. Its moisture, it dries out and
19:32
it ferments inside of this Cherry.
19:35
It's done basically. After that, the coffee kind of
19:38
same story, it'll, it'll be stored in this dried Cherry and
19:43
tell its ordered. And then the mill will remove
19:47
the dry cherry and the parchment at the same time and then you'll
19:52
have the green coffee inside of there.
19:54
So those coffees tend to be a lot more fruity as they sat in
20:01
that fruit for a long time and a little bit more syrupy, a little
20:06
less Clarity, a little bit more like muddy and their flavor the
20:10
natural process takes. Like three to four weeks to dry
20:14
out. So the wash took like 10 14 days
20:17
for the good ones Naturals take like three or four weeks.
20:21
Not only do they take twice the time but they have to be spread
20:25
a lot more thin so they require a lot more real estate to dry
20:29
out just soon space, and then the time to do them, so they are
20:34
difficult in that way. They're obviously, there's no
20:36
equipment, but they still have challenges, and you just
20:40
answered all the questions I was going to ask.
20:42
So that's great. So we've got our are washed and
20:45
our natural or are dry for whatever reason.
20:48
I feel like I see, honey processed a lot but what would
20:51
you say would be kind of another more common one that we're
20:53
seeing in the craft industry. So those two are probably the
20:57
biggest movers as far as volume. But honey is another really
21:01
popular and there are no Bees involved.
21:05
Other than the fact that the bees like eating it essentially
21:10
the Cherry goes through that. Same initial step as a washed
21:14
process coffee. It goes through that deep hole
21:17
per machine, but rather than put this sticky mucilage covered
21:22
coffee into water. The coffee goes straight out to
21:25
dry in its mucilage when this happens.
21:30
It looks like there's honey coding, the parchment coffee,
21:35
it's like Uzi and thick. It's kind of got like the color
21:39
of honey. It's kind of like a clear.
21:42
Golden color and and the bees legitimately, they're all over
21:46
at the eat the sugar in it, right?
21:48
But there is no honey involved and there are no Bees involved
21:52
in other than the fact that they like to eat it.
21:54
And the Honey process coffee will dry without the outer shell
22:00
of the fruit, but with that mucilage.
22:03
And so again, there's more fermentation happening here, but
22:06
just in are right? No water.
22:09
And those coffees tend to take about two weeks to dry Out and
22:13
also it should be done on raised beds for similar reason as the
22:17
the naturals they can mold a little bit easier than the
22:21
washed coffees. And the end result with the
22:25
honey process coffees they tend to have like some of the syrupy
22:30
sweetness or like the fruitiness of the naturals but they have a
22:33
little bit more clarity, a little bit more brightness that
22:37
you might see in like the watch coffees, and they can really be
22:42
Anywhere in between arm Spectrum there, depending on how the
22:46
depot / is actually calibrated, kind of like a grind setting,
22:50
right? You can be close or far apart on
22:53
the deep hole per and you can leave more or less of the
22:57
mucilage on the parchment. So, depending on how much you
23:01
leave on, their can't have an impact on how the coffee is
23:05
going to taste, as far as like, more fruit forward or more like
23:09
a washed coffee. Our conversation on our last
23:13
show was about climate change and I'm thinking about this as
23:17
you're talking, our do we think that do we see trending towards
23:21
some of these less water, intensive processing methods
23:25
because of that, or do you anticipate that in the future?
23:28
Yeah, it's a good question. So, climate change has had a
23:31
couple impacts on processing. First, as you mentioned, is
23:36
water conservation. So in the wash process coffee
23:40
that water is toxic. That water, cannot go back into
23:44
a stream or something and it had done that historically to the
23:51
detriment of a lot of health problems for people who live
23:56
Downstream, right? So now that That water is pretty
23:59
regulated to be recycled. It needs to be recycled somehow
24:04
and it's gotten pretty efficient in the water can be recycled.
24:08
It's usually done through evaporation so it'll be put into
24:12
like a pit that collects it will actually add like a pH balancer.
24:19
Essentially the water evaporates and leaves the solids behind
24:24
that are would be harmful, right?
24:28
However, in more like Progressive countries, like
24:32
Costa Rica and Panama washing coffee, like this is actually
24:37
not allowed. You cannot waste water like
24:40
this. And so they use other methods
24:43
like kind of like pressure washers.
24:47
Essentially like I mean, if you've used a pressure washer to
24:51
wash a car, you can see, it really does not leave very much
24:54
water on the ground when you're done purchase like a hose.
24:58
Where you Are you filled the whole gutter up, right?
25:01
So it's kind of like a pressure washer that just sprays the
25:05
mucilage off of the coffee but what you're missing there is
25:10
that fermentation step which is really unfortunately it's kind
25:16
of a secret to the best-tasting coffee is this like long cool
25:21
temperature fermentation in water.
25:24
You don't get it with with these kind of pressure washers, so in
25:28
These countries you tend to see more honey natural or low water
25:35
use processing techniques interesting.
25:39
Good question, another way that it has affected processing.
25:43
As I mentioned on the last, our last conversation as the line
25:47
between wet season and dry season gets more and more
25:51
Blurry. Its historically, the coffee is
25:54
being dried in the dry season. But now there, Maybe rain, where
26:00
there would normally be ran in months.
26:02
There wouldn't normally be water, right?
26:04
And so it's having an impact on how the coffee can actually
26:08
drive. So like in Colombia where it's
26:11
been raining for two years, doing something like a natural
26:15
process, can be really difficult to get the coffee that you
26:18
actually dry when the humidity is 90, 100 percent.
26:23
Yeah, that's really interesting when I was in Ecuador, and I
26:27
went to visit a coffee Farm, And they, I didn't know this at the
26:30
time, to be honest, I was more excited about the chocolate part
26:34
of the coffee Farm. But they were, they were drying
26:37
coffee, cherries out on these raised beds.
26:39
So, I've actually got a chance to see that and while we were
26:42
there, they were out there, kind of rotating.
26:44
Everything was very small-scale operation, but I would imagine
26:48
that they were the beds are outside.
26:51
So you're kind of beholdin, you know, they have like a little
26:54
scared of screen shade type of thing over them.
26:57
But A good storm. Wouldn't you know is still going
27:00
to get through? It's not going to make it.
27:01
Yeah. Have to be covered up.
27:03
Usually for rain. But again historically that
27:07
wasn't an issue. It's only more recently where
27:10
the rains are coming during the months.
27:12
That coffee should be drying. That that's more of a challenge
27:16
for really high quality coffees. Easy solution is like a
27:20
greenhouse but that costs money to build you know not everyone
27:24
has those resources so you see it more in like the higher Farms
27:30
before I let you go today, I want to ask you two things.
27:33
One is if you see any sort of processing innovations, that you
27:37
think are kind of on the come up as far as popularity goes and to
27:42
this might be more of a, just a quick.
27:45
Yes, or no. Do you see a future in which
27:48
coffee is produced in doors? And I asked that and maybe
27:53
that's something we just think about it.
27:54
Talk about later. But there are companies now that
27:57
are trying to Create sustainable farming techniques indoors, the
28:02
east coast of the United States app.
28:03
Harvest is one that's producing tomatoes for example in doors
28:07
and is building the technology of indoor farming.
28:11
Do we think coffee could get to that point?
28:13
Because it is such a product that connects so many people and
28:18
so many cultures and so many of us want it every single day and
28:23
if we're having these negative impacts I can't imagine that if
28:27
there was a chance to eliminate Nate, some of these
28:29
environmental factors? I'd have to think that some
28:32
large companies would be jumping at that opportunity.
28:35
Yeah. Actually I have already thought
28:38
about this and I've had discussions about it, I think it
28:41
is a real possibility that coffee could be grown indoors,
28:45
you know? You see like some of the Nordic
28:48
countries are way ahead on how they produce their vegetables,
28:54
right? It's pretty much all indoors as
28:56
it's frozen half the year. And they have it set up to be
29:00
highly efficient and fairly automated as far as like
29:06
nutrition requirements, right? And efficient on water.
29:09
And so, I think that there is a future there and someone that
29:14
that actually brought this to my attention, was a, an agronomist,
29:22
a professional agronomist, who thought that this might be what
29:27
the future of coffee looks. And, you know, he would he would
29:30
be the one to say. So he has the qualifications,
29:36
right? So yeah, I think that's an
29:38
interesting idea, I think it'll just come down to cost right
29:43
like anything, but if the supply is getting to the point where
29:49
it's actually threatened and you know, creating scarcity of
29:54
coffee, then then, yeah, I think that the cost could make sense.
29:58
I don't mean to make this one-to-one connection but I feel
30:01
like I've seen enough movies where they're growing weed
30:03
underground. I feel like at some point I mean
30:06
coffee is just as popular if not more.
30:08
So I'd imagine than we'd. So I would think somebody's
30:11
going to try to figure it out at some point.
30:14
Yeah, I wouldn't be surprised if it's already out there and I
30:17
just don't know about it. Sure I'm recalling maybe season
30:21
two of the show in that chat with Jay, russki up at Fringe.
30:25
He said, at the time, he didn't see a new year.
30:28
Future in which this was happening, but they were already
30:31
essentially digging trenches to plant things lower in the earth,
30:36
so that the wind because the wind has been increasing through
30:39
their region. Wouldn't affect the plants in a
30:42
negative way, which I thought was really interesting where I
30:45
was still outside. Still, you know, growing outside
30:49
but because of the extreme winds, they were either building
30:51
berms or digging trenches or figuring out ways to prevent
30:54
that from impacting the plants, right?
30:57
Right. Okay.
30:58
And Sir, your other question. First part really?
31:01
There are definitely a lot of Innovations happening, just with
31:05
processing. Specifically not to mention
31:08
cultivating them here you're talking about but I think.
31:12
Historically, coffee processing in quote, air quotes was more
31:18
like. Okay.
31:18
Let's get this Cherry to its form.
31:23
That is exportable, right? But now I see people.
31:28
Looking at this processing more like how winemakers look at
31:33
fermenting grapes and actually wine wine fermenters are being
31:38
hired as like Consultants to advise on certain fermentation
31:43
practices. So we're seeing a lot of like
31:46
cross over here between wine industry and coffee.
31:50
Which wine has thousands of years on coffee as far as humans
31:55
drinking it. So they've really got this kind
31:58
of Dialed in. So I think it's a good thing to
32:00
borrow that knowledge. Right?
32:03
And cross it over into coffee and apply it there we're seeing
32:06
a lot of like Trends or yeah. I guess trendy processing
32:13
techniques that I don't know if they're going to be around
32:16
forever but still the the knowledge that's gained from
32:21
them only helps, you know, the the long-term sort of outlook on
32:26
coffee and and the idea here is You really get a cup of coffee
32:30
that tastes as good as it could be right and and processing or
32:34
fermentation can be a pathway to that.
32:38
Very cool. Before we go, we are in kind of
32:41
the beginning stages of Summer. What are you drinking in the
32:45
summertime? Do you notice that your coffee
32:48
drinking changes seasonally? Honestly, no, I just had this
32:53
conversation earlier today where the friend I drink Hot coffee.
32:59
When it's 100 degrees out for real high.
33:04
I am not a cold coffee drinker. Yeah, I'm the same way, but I
33:08
have talked to some people who kind of like, put their hot
33:10
coffee away for the summer and move into iced or something
33:14
else. And I just kind of my, I don't
33:15
understand like that doesn't make sense to me.
33:18
And I want to, I haven't done this before and I should, I
33:21
should do it every episode. But as an importer anybody that
33:25
you're working with right now that we should check out, you
33:27
know, You that just force, it comes to mind.
33:31
I just visited a really good friend, I worked with him before
33:34
in my previous job, and he moved up to Napa to start his own
33:39
coffee roasting company. And he is just about to open his
33:43
first retail store, after about three years going, at it with
33:48
the roasting. So I'm really excited for him.
33:51
His coffee is fantastic, and that is may say or coffee
33:55
roasters up in Napa California, check We'll check them out for
33:59
sure. Jared.
34:01
Thank you for coming back. Thank you for answering my
34:04
emails and not hanging up on me. When I say, can you come spend
34:07
all this time with me, I really appreciate it man, no problem.
34:11
Thanks for the opportunity to share be here to discuss, I like
34:14
it. Okay to recap, no bees are hurt
34:27
during Processing of coffee. In fact, the bees are pretty
34:31
stoked about all of this. Sweet, sugary coffee, beans.
34:34
Dripping with the losing fruit of the coffee Cherry that has
34:36
been D skinned. Impartially, D pulped and left
34:39
to dry with mucilage still hanging onto the beam, the bean
34:43
that I'll remind you is actually a seed.
34:46
The drying phase of Honey processing, generally takes
34:49
about two weeks with the beans being left out on raised beds,
34:53
made of screen, so that air can get to them from the top and the
34:56
bottom in an Ideal World. World coffees process.
34:59
This way will end up combining the fruity.
35:01
Syrupy sweetness associated with naturally processed coffees, and
35:06
the clean Clarity of a washed process coffee.
35:09
Each coffee Farm, may have a unique variant to their
35:11
processing. That takes us back to our last
35:14
episode about climate change, where we talked about changes in
35:17
the traditional seasonal weather patterns, that then impact when
35:21
coffees can be processed naturally.
35:23
Naturally processed coffees are left outside to dry and when the
35:26
dry and rainy seasons, In to shift that changes the entire
35:30
operation Jared mentioned that he had spoken with an agronomist
35:34
and in the moment I nodded and smiled at him but I wasn't quite
35:37
sure I remembered what an agronomist did.
35:39
So I looked it up an agronomist studies, the art of cultivating
35:43
the ground and how the application of the various soil,
35:46
and plant Sciences can impact soil management and Crop
35:50
Production basically. They are dirt scientists which
35:53
seems like a pretty valuable skill to have on any coffee
35:56
Farm. Thanks to Jarrod for helping,
35:59
get us coffee smarter Hosea serves as a green coffee
36:02
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You're reading the newsletter and you're out there.
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Drinking good cups of coffee. This episode of the roast West
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Coast coffee podcast is was has been written produced and
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38:00
For those of you going out into the world to drink a cup of
38:02
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38:06
be sure to drink a coffee. This is the part of the show
38:37
where we wait for the train, you will never hear this part.
38:42
Or maybe I'll put it into the end of the show.
38:45
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