This is the demuscilage equipment at Los Nogales mill, and the large metal burr in the opened cabinent is the actual demucilagenator. If more water is used in the process, the parchment coffee emerges "cleaner" and with none of the fruit attached to the pergamino (sp. for parchment). Turn down the water and you can do a natural process, with the coffee having a more fruited character and more body due to longer contact with the fruited muciligo. Do it wrong, and wild unclntolled fermentation will ruin the coffee, so it must me done with great care.

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