Mayan Espresso™ Quality Control

Mayan Espresso™ Produces high-quality arabica coffee because we place careful attention to every step of the process, from seed selection to post-harvest processing. Here are the processes for quality control when it comes to planting arabica coffee seeds in volcanic soil, growing, picking, sorting, threshing, washing, and drying coffee under a greenhouse environment, with a focus on pesticide-free methods:

  1. Seed selection: Choose high-quality seeds from healthy coffee plants with good genetics, disease resistance, and high yield potential. The seeds should be free from defects and properly stored before planting.
  2. Soil preparation: Test the soil for nutrient content and pH levels to ensure optimal growing conditions. Volcanic soil can be rich in minerals but may also be acidic, so it’s important to adjust the soil pH as needed. Use the right fertilizers and compost to nourish the soil and promote healthy plant growth.
  3. Planting: Plant the seeds in rows with adequate spacing to allow for optimal sunlight and airflow. Provide shade and protection from extreme weather conditions with a greenhouse environment. Water the plants regularly and monitor them for signs of pests or disease.
  4. Growing: Monitor the plants for optimal growth and development, providing additional care as needed. This may include pruning, fertilizing, and pest management techniques that are natural and pesticide-free.
  5. Picking: Harvest only the ripest coffee cherries by hand, ensuring that the cherries are free from defects or damage. This requires careful attention to detail and a trained eye for selecting the best cherries.
  6. Sorting: Sort the cherries by hand to remove any defective or damaged cherries, as well as any debris or foreign objects that may have entered the batch.
  7. Threshing: Remove the outer skin and pulp of the cherries using mechanical or manual methods, depending on the scale of the operation. This step must be done carefully to avoid damaging the beans inside the cherries.
  8. Washing with filtered water: Clean the beans thoroughly to remove any remaining pulp or debris. Use clean, filtered fresh water and avoid using any chemicals or detergents that could affect the flavor or quality of the coffee.
  9. Drying: Dry the beans in a greenhouse environment to protect them from moisture and other environmental factors. This step requires careful monitoring of temperature, humidity, and airflow to ensure optimal drying conditions.

Sources:

The team at Mayan Espresso™

Guatemala 2023

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