The day starts early Woofer: woke up at 6:00, and breakfast begins at 7:00. Combined with a cart to the quad and after a few seconds you will enjoy one of the many rows of coffee trees'. The coffee plants 'here are about three meters high and the cart and' made sure that a wire mesh to support the weight of the pickers during harvest. Stop the vehicle arrived on site and climb on the cart, after that 'we begin to collect more beans' red, more' mature and thus better. The branches are filled with red beans made with one hand while the other gripped between thumb and index the branch near the trunk and pulls out all the grains settle in the bottom of the wagon. The operation 'very simple and does not take long, but the work and' just because 'the branches are full of "beans" and many are still green. Usually the greens do not collect and discard, but it often happens that even pulling out all the green beans from getting into the wagon. Once this operation restart the quad, and I move a few feet until one of my mates I'm not shouting: "Stop!" And start again. In four people on average are able to do a line of 300 meters. John tells us that collects on average four times a year. After about three days of collection carts and 'ridge. Guido quad towing the trailer in an area specially equipped for the processing of coffee ', "Process". First of all, clean up by collecting all the leaves and fallen branches in the chariot with the coffee '. This operation is raking in the coffee 'from the cart and pushing it in plastic containers is a first cleaning. Then the coffee 'is immersed in a large tub of water where blacks and dried beans, the branches and leaves are afloat while the beans are deposited on the bottom. With the colander initially collect only what floats to the surface. Here is a second round where they are discarded leaves and twigs and the rest is absorbed in another bowl filled with water. When you 'complete this operation is scraping the bottom of the first bowl or colander with the beans with the dried appropriate, removing the last leaves and settles coffee' in other basins, then drain it well the coffee 'in' another tank that will '"tried" last because' more 'dirty' seconds 'that is' second choice (the blacks and dried beans). At this point the machine aziono John taught me all about it and gave me the responsibility 'to follow the whole process! This is a machine that rattles off the fruit from the beans separated: the pulp ends up outside in a container for compost and grain in a bowl. After this phase, the grains whitish resting on the bottom of many bowls that you add enough water to cover them completely. After a few seconds the water starts to turn brown in the basins: and 'caffeine that coffee' pitted just released on contact with water. Let the coffee 'in the water for two days, after which' the drain and the lie in the sun on the networks supported by the poles. The networks filter the remaining water and the sun does the rest. Within four or five days the coffee 'and is' dried well and can pick it up from the nets and put in bags of 50 kg. In the "roasting room" John shows us how to roast the coffee '. Greek has a car (but tell me the best are the Italian and German). A certain amount ' of coffee 'is introduced in this machine that roasts the coffee'. John controls the toasting by a specific sector where blacks now smells like beans and hot. When the coffee 'and toasted properly John opens a valve and the coffee' is poured into a container where it comes from a propeller and sweep as' doing cool. After a few minutes the coffee 'and' ready to be milled.
