On my journey to Panama, Guatemala, El Salvador I have discovered the farms pay more attention to the processing of the coffee berries.
When I started to visit coffeefarms in 2008, making experiments with different processing methods and among others using Brix to document the sugar content in the coffee berry. The new/wave approach from the farmer has changes tremendously since then.
On this coffee trip I have realized this has become a common tool to use among farmers measuring the development of the cherry. Its fantastic to see how the development has improved the past years.
Whereas the old method using a stick to define when the fermentation has ended by dipping this into the fermentet greens – doesn’t comply with a consistant quality.
My last stop on my coffee trip was in Costa Rica. And they have understood to grasp the development and the future of the coffee, by experimenting with different processing methods and experimenting with different cross of varieties. The process is a very pivot point on their survival, because the have discovered quality is not an issue – its a must.