PC 5.02 - مقابلة مع أنابيلا مينيسيس

Anabella was the 2017 Guatemalan Cup of Excellence winner. Her farm Santa Felisa is located in the town of Acatenango, west of Guatemala City. Anabella is an agronomist as well as an award-winning producer; we interviewed her about agronomy in our Terroir course.    

Barista Hustle - With your natural-processed lots, do you wash the cherry before you commence the drying process? (Can you summarise for us the steps, if any, between harvesting and drying?)

Anabella Meneses - First, I wash the cherries and take out the floaters. Then, I proceed to dry the cherries to get rid of the excess of water. After this point, I play with different drying rates and fermentation of the cherries. The way I ferment and dry the cherries depends on the result I want on the cup profile.


BH - Can you tell us about the difference between raised beds compared with concrete or tile patios? Which do you use/prefer?

AM - For naturals, I personally prefer raised beds to concrete patios, since concrete drying is faster because the energy transfer is higher, and it is easier to damage the cherry [due to] the ‘gradient of the temperature increase’ inside the cherry, as well as mechanical impacts. Raised beds ‘aerates’ the cherries more, the drying process is gentler, and raised beds are ergonomically better for the people involved in turning the mass of cherries.

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