Now that we have about 4,000-5,000 lbs. of "cafe oro," from our mature coffee plants this year, I realize I had better get hopping on finding retail outlets for our delicious Nicaraguan coffee. "Cafe oro" means golden coffee, which is the color of the coffee after the husks have been soaked off.
This photo shows the unroasted beans, after husks and skin have been removed. This is what is called "cafe oro." Different countries grow different types of coffees, and each type of coffee is processed differently. Many coffees are dry processed. In Nicaragua, water is used to remove the papery skin, so cafe de oro requires that the coffee be dried in the sun. We are pretty small-scale at this point, so we are able to dry our coffee on these screens, propped up on saw horses and boards.
This photo shows the unroasted beans, after husks and skin have been removed. This is what is called "cafe oro." Different countries grow different types of coffees, and each type of coffee is processed differently. Many coffees are dry processed. In Nicaragua, water is used to remove the papery skin, so cafe de oro requires that the coffee be dried in the sun. We are pretty small-scale at this point, so we are able to dry our coffee on these screens, propped up on saw horses and boards.Large, commercial "beneficios" (coffee processing centers) use large outdoor concrete slabs (they kind of look like areas the size of multiple shuffle board courts) to dry the beans in the sun. On any sunny day, you can see the workers out in the drying areas with long-handled flat rakes moving the coffee around so it will all dry out. Thanks to Marvin del Cid for this photo.
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