In a small Peruvian village, Esgar produces specialty coffee. In the above short but entertaining interview, he talks about his passion for producing high-quality beans.
The physical properties of a parchment coffee sample from Esgar’s farm were analyzed at the quality control lab of Los Cedros in Jaen, Peru. A parchment coffee huller was used to remove the parchment skin from the coffee beans (watch “The Hulling Process” below for more details). The results were the following:
Moisture: 9.7%
Physical Yield*: 80.2%
* From “parchment coffee beans” to “green coffee beans”
