This is the second part of a study of the effects of different drying practices on the longevity and quality of coffee. In March, we cupped 3 different samples from Nicaragua. One coffee, dried concurrently 3 different ways: on a cement patio, on a black plastic tarp, and on raised beds with 80% shade. All of these coffees were dried by Virmax Nicaragua at the Beneficio La Estrella drying facility.
Join us as we revisit these 3 same coffees six months later to see how father time has treated them.
Space will be very limited, so please RSVP to attend this cupping: