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Thank you very much for watching, I am glad it was useful :)

I have, but I prefer to brew it in hot water and then cool it down. First because I find it safer to use boiling water and second because I prefer the brightness you get with the hot water. Have you cold brewed it before?

Unfortunatelly there is not a set recipe to get the flavor you want. The flavor will depend on the varietal, elevation, weather conditions and management of the crop, among other things, like the processing method, but I would not be able to guarantee a specific fruit flavor with a specific process. You can apply the exact same process to three different coffees and they will all taste different. That said, I recommend fermenting the cherries in sealed plastic bags or containers before drying. Do a batch with one day of fermentation, another one with two and another one with three. Process them, taste them and compare them to see how they differenciate. Then make adjustments from there until you find a recipe you are happy with and you can replicate! Good luck!

What about if I put the cherry in a bag and a pail what's the difference because bag has air space

@@florenceowino77 You need to remove the air from the bag and seal it well to prevent contact with oxygen. It has to be a grain-pro-type bag. As the coffee ferments the bag may become inflated a little because of the gas created with the fermentation. You can do both, ferment on a bag without exposure to oxygen, and on a pile, exposed to air. And see what you like best in terms of flavor.

Everything is possible. That said, I am not sure that is a good idea. The cascara can spoil very easily, and we try to dry it as fast as possible precisely to avoid overfermentation of the fruit. But, maybe a good thing to try and experiment with!

Thank you for watching Amanda, and for the nice comment. I will have to plan a video with cascara recipes :)

That sounds very interesting. I wonder how much expensive it would make the process though.

Hola Filippo, si, hay una máquina que se llama máquina desmucilagiunadora, que por lo general se adapta a la despulpadora, la cual le quita el mucílago al café sin necesidad de fermentarlo y lavarlo. La máquina es muy buena en el sentido de que no usa casi nada de agua, en comparación con el proceso lavado, y el café queda listo para secar mucho más rápido, pero por otro lado se pierden los beneficios de la fermentación y los sabores únicos que se pueden obtener gracias a ella.

Hi, I have never exported to Taiwan. Are you able to import it? I would think it can be shipped in a box but I am not sure what the regulations are for cascara in Taiwan.

@@paisacoffee2916 have you shipped to germany? or do you have someone here that you work with?

@@x-benny-x I have not. I also don't know anyone there or have researched the regulations in Germany in regards to Cascara. Do you know whether is openly consumed?

Hey, wow that is super high elevation. Your coffee must be delicious, where is the farm? I would think that at that elevation the temperarures are very cool. If that is the case, you can probably get away with several days of fermentation, up to five I think, you want to avoid the coffee getting warm. I would recommend monitoring the temperarure of the coffee to see when it starts to raise to deterine how long to ferment. If you add some water to the fermentation tank it will help keep it even throughout the tank, maybe also stir the coffee every day. I would also experiment with batches of 3, 4, 5 and 6 days. Then taste and see what differencess you find. If you are able to push it to more days I would. As long as the coffee does not get warm to lower risk of spoiling. Let me know how it goes!

Hi Willem! Thanks for watching and good luck with your new coffee farm :) The roaster is called Quest M3 Coffee Roaster, I got it at www.coffeeshrub.com

We dry it and sell it to make cascara tea or make it into compost for the plantation.

Thank you Gina :)

Glad it was helpful!

I love all processing methods but my favorite is the Natural process!

100% true!

I wish you the best of luck with your project. I am sure you will do great! Colombia is a beautiful country :)

Hi MJ, I grew up at the farm so everything I know about farming I learned from my father. I did go to College in Colombia (Universidad Pontificia Bolivariana) and got a degree in business management. In regards to cupping and roasting edication I took classess with CQI in the U.S. But you can get education in farming from coffee profesionals such as agronomist or cooperatives that work with farms.

Thank you for watching :)

Thank you for your comment! That is a very difficult question, as best flavor is a very subjective thing. It all depends on people's preferencess. If you ask me, personally, natural process producess the best flavor. But I do know several people that much prefer washed coffees over natural or honey and I know others that don't like naturals at all.

Yo nunca he probado un café molido con la cáscara. Sabes si también tostaron la cáscara? Si la tostaron junto con el café me imagino que se quemó y volvió amarga? Pero si la molieron aparte, ya seca, y la combinaron con el café, entonces creo que sería más inreresante. Tengo que hacer el ensayo! Si te recomiendo que la pruebes sola :)

That sounds like a great idea. We filter the water and give it back to the water stream or create channels through the planntation to spread the micilage water throughout the farm and nourish the soil which will eventually help the coffee trees. If there was a way to completely recycle the water to wash more coffee that would be great. I do believe this would be an expensive process that coffee farmers would most likely not be able to afford. If you come up with an efficient and low cost solution I would be interested to hear it!

Thank you ☺️

Hi, thanks for watching. Cáscara has a lot of antioxidants and sugar. The caffeine content is similar to black tea, but it depends on the varietal and probably the way the cascara is processed has something to do as well.

Thank you very much. I appreciate your comments ☺️

Thank you very much for watching!

Thank you for watching!

Thank you for watching!

Thank you ☺️

Yes. It can be cleaned and dried to make a delicious drink. Or it can be composted to use as a fertilizer for the coffee plantation.

@@paisacoffee2916 Nice! We have some friends from Colombia, very special people! And I am a small time coffee roaster and love to read and watch anything coffee related.

@@TornadoBub Well thank but for watching my video ☺️ let me know if you have any more questions about growing and processing coffees.

Thank you Andre!

Send me your whatsapp

Hi Abhishek. Best of luck with your coffee processing. Just pay attention to the behavior or your coffee under your climate conditions. Make sure you are evaluating times and standardizing processes to make it easier. I am not able to purchase or import Indian coffee at this time but send me an email and I will help you out or connect you. My best!

@@paisacoffee2916 Thanks for replying Sorry to ask but what exactly do you mean by evaluating times and standardizing process exactly. We are new so we are not used to with the terms. And please may I have your email as there are a couple of things I would like to ask if you don't mind. Thank you

@@abhishekgupta4340 I mean take the times for fermentation and drying process so you can ensure the coffees will come out as even as possible every time. Send your questions via email and I will be happy to help. I also recommend you talk to some farmers in your country as I am not sure of the type of equipment, varietals, and processes used in India. I also don't know what type of microclimates you have. My email is yolima@paisacoffee.net.

@@paisacoffee2916 Thank you very much You are really such a nice person

@@abhishekgupta4340 Happy to help!

Thank you Raquel!

Thank you Luis!

Thank you. Glad you found it interesting!

Hi Mirza. We don't necessarily have to change water during the fermentation unless we want to make the fermentation longer and the current water temperature gets warm. We would change the water or add some more cold water to lower the temp in that case to keep the Coffee from spoiling or overfermenting.