Edward Bourgeois wrote: A friend went to Tetela de Ocampo, Pueblo, Mexico The grandmother of the family
being visited buys her green coffee at a local market. My friend brought me about
7 pounds of the beans. Wow they still had the hulls on and there was a few whole dried
cherries too. After much effort I was able to get 1 1/2 pounds of greens de-hulled and roasted.
They are now resting and on friday I will brew some. I'm trying to find out more about how the grandmother
does her processes and if the beans were grown local or where in Mexico they were grown etc.
Does anyone have an ideas as to what these might be?
My blog site recent post has pics of the beans http://coffee-roasting.blogspot.com/Ed
Do you mean "Puebla", Mexico? There is a fair amount of coffee grown in the state of Puebla. You don't see Tom selling any because it's mostly medium evelation, full sun, high yield hybrid variety coffee-nothing very special. It's almost all washed-processed, which involves de-hulling the cherries(removing the outer skin and pulp), so it's available locally as "pergamino", or parchment, beans. Even back yard growers usually dehusk the ripe cherries right after picking them (there are small hand cranked machines, or you can mash and wash them by hand). The unhusked beans you got just slipped through the system. La abuelita probably cleans the parchment off before roasting using a metate, just cleaning enough every day for that day's needs, or she uses a hand grinder, slowly and carefully set very loose. Roasting with the parchment on is not normal practice in Mexico.
Cool roaster you built!
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