Developments at El Roble.
Over the past year, Eduardo and Kendall have been building a micromill on the small coffee plot behind their house, which is a labor intensive process. The Duran family opted for a traditional depulper instead of a high-end mechanical demucilager that scrubs all the mucilage off coffee using friction. Not only does this save a lot of money, it also helps to create more unique profiles in the cup. The new mill also has more space to accommodate the drying process, including a greenhouse with drying beds to keep up with the increasing production of microlots.
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