lynnebiz at gmail.com
Mon Feb 27 14:18:47 CST 2012
Hi Gregg -
This is so interesting - and yes, you certainly had a wonderful privilege!
If you have any photos stored online, I'd love to see them (and I bet lots
other would like to see them, too).
On Mon, Feb 27, 2012 at 3:01 PM, Gregg Talton <gregg.talton at gmail.com>wrote:
> I'm a daily list reader but rarely post. I just resturned from a visit to
> the Arsi region of Ethiopia. While in he region, I had the opportunity to
> have a few interesting coffee experiences. We were staying, and working
> in Robe, Arsi which is about 60 km from Jimma according to our host. Each
> night we were treated to a coffee ceremony. I was given the privelege of
> assisting the coffee roaster one of the evenings. She used a kitchen
> skillet and a stick to roast the coffee to veinna +. The evening I assisted
> we had City+. She called it fringe' (foreigner) coffee. One of the things
> I found most interesting was how she washed the coffee in hot water for
> several minutes before roasting. Through the interpreter I learned that she
> was removing the chaff. Because of the roast level I couln't taste a
> difference in the coffee. Additionally, when I inquired as to the roast
> level she just smiled and told they interpreter "that's how it's done".
> She added enough sugar to the final product to make it syrupy sweet. I'm
> from Alabama, I'm used to my sweet tea but this was very, very sweet. I'm
> planning to wash some green tonight before roasting to see how it turns
> As the week went on I met with some farmers in Endetto who are planning to
> begin coffee farming this year. I'll be returning in less than a year so
> I'm very interested learn of their progress.
> Gregg T
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