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Topic: Mexican Local Market Green Coffee Beans (4 msgs / 54 lines)
1) From: Edward Bourgeois
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 beanshttp://coffee-roasting.blogspot.com/Ed

2) From: Bill Morgan
A friend of mine who lived in the city of Puebla told me that they used to
visit a coffee growing region in the northern part of the state, bordering
the state of Veracruz, so that coffee was probably grown very close to
Tetela do Ocampo.
HTH,
Bill
On 1/18/07, Edward Bourgeois  wrote:
<Snip>

3) From: Oaxaca Charly
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!
   Saludos,
   
    Charly
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4) From: Edward Bourgeois
Thanks! Charly  Yes Puebla.  Will brew some in AM. It smells real subtle.


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