Guatemala - Harvest

[nv305]

Hope this post finds you well.

As a few of you know I have been in Guate for a few days for the end of our harvest and preparing for the next season. A heavy maintenance cycle begins after every harvest; for us this is in late January.

Here are a few photos that I took to share with you:


1) Picked up some parchment and cracked a few open, this patio was currently at 16%
2) Cherry picking in the field and sorting to make sure that the ripest is bagged/weighed
3) Nursery - currently has about 18000 plants in it
4) Seed attacked by La Broca
5) Drying on one of the patios


I have more photos from this years crop, but trying to figure out how to upload more than 5 at a time via the website. Evertime I upload from my phone they are full resolution.

 

[topher]

Awesome..thanks for sharing...can't wait for the samples!

 

[slurp]

Looks great! Topher and I want to come with you on a trip! We bringing our check book

 

[nv305]

@topher @slurp...Coming back in January...can use some extra help!

 

[nv305]

 

[slurp]

That sounds like some fun!!!!!!!

 

[chast]

I will come to and I will use slurp's check book!

 

[nv305]

Don't forget the sleeping bags lol! Just playing

 

[slurp]

Don't forget the sleeping bags lol! Just playing

Cool it is going to be camping. Usually I only camp at a Hilton or SLS.

On a serious note thank you so much for sharing your family farm with us.

 

[JerryB]

Thanks for the pics

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I too want to thank you for sharing! I have some questions on these last 3 pictures.

Pic #1

1. How long does it take to get the beans from picking them to laying out here to dry?
2. How many sacks of bean do we see in these drying areas?

Pic #2

1. What is the motor used for? And what goes on in this area?

Pic #3

1. Is this where the beans are husked?

One day I plan to make a trip to a farm. I get excited every time I see peoples photos from trips that they've been on. It's so cool!

Cheers,
Jerry

 

[nv305]

Sorry for the late response, but I have been out of town and not on the forum.

It's takes about 24-hr of fermenting and then they are taken to the patios.

The motor is used to drive the mill. This mill removes the pulp and then ferments for 24hours and later spread on the patios to dry. -- It's also dual purpose I can remove the belt and use it as a genny.

The coffee isn't hulled here, the parchment is removed at another location where all the sorting and final processing stages occur.

Enjoy JerryB

 

[JerryB]

Thanks for the update. I look coward to any additional information.

Cheers,
Jerry