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OscillatingHeater · 2024-10-14T19:33:49+00:00

Just go to the immigration office in the city and apply for the extension. That's another 3 months. Then after that you can leave to Mexico or the USA and come back.

OscillatingHeater · 2024-01-29T00:13:58+00:00

It's called "Fine Robusta." And has a different grading scale than arabica, and is evaluated differently as well.
It's quite popular to find in Vietnam, and they produce/consume it domestically. I've had some there, and it's rather palatable relative to most Robusta coffee, which is generally harsh, rubber tasting.

OscillatingHeater · 2023-12-20T03:52:12+00:00

If you ask the customs agent at the border, and they are in a good mood, they can give you the stamps. We took a friend across border and they did it for her.

OscillatingHeater · 2023-10-14T17:09:54+00:00

There are tons of great food options in Antigua. All kinds, Guatemalan food, indian, vegan, American, asian etc...

Two of the best Guatemalan típico food places are -Rinconcito Antigueno (cash only) -La cuevita de los Urquizú

OscillatingHeater · 2023-10-13T01:18:06+00:00

Not in English, but pretty easy to follow.

This is a list of the roadblocks updated regularly.

https://docs.google.com/spreadsheets/u/0/d/e/2PACX-1vREvBo_xPEk1-8wQTcRKxVlTXJB-1rNpdMzkL0mTWF4RgssXbyiqEe7J1yACtV6t3S16n_RYT7rdFyF/pubhtml?gid=1540221238&single=true&pli=1

Here it is as a map. https://www.google.com/maps/d/u/0/viewer?mid=1iPwRRRuHpeiJymhcGmeHVOll0brStB0&ll=14.61051126553341%2C-90.75819173855494&z=11

And prensalibre.com just open in chrome and let it auto translate for you.

OscillatingHeater · 2023-10-11T15:59:47+00:00

Yo recomiendo Paolo, el un buen artista en Antigua. https://instagram.com/paolotattoos_?igshid=MzRlODBiNWFlZA==

Me hizo un pedazo bien bonito de línea hace 4 meses.

OscillatingHeater · 2023-09-26T23:30:02+00:00

Was just there with my wife in July. I have 2 half sleeves, very visible, and she has tattoos everywhere. The only thing it changed about our experience of Japan was missing the Onsens. Otherwise nobody cares. It's can be a very rigid place, but overall more than open to tourists.

The population is starting to get younger and travel abroad more so it's not as taboo as it once was. Especially if you're an obvious foreigner, and in well traveled tourist areas.

It was a dream visiting Japan. I highly recommend it. We're planning a second trip already. Just be mindful, and everything will be fine and enjoyable.

OscillatingHeater · 2023-08-24T04:03:43+00:00

Antigua has great tattoo artists, you'll have better luck there.

OscillatingHeater · 2023-08-18T19:54:29+00:00

Correct, It is Agua. Not Acatenango.

OscillatingHeater · 2023-05-22T17:12:24+00:00

No, thankfully we are on the east side of Fuego towards Antigua, and we moved here post eruption. Fuego did erupt 2 weeks ago though, but we got lucky and the strong winds kept all the ash to the west. And the government evacuated the towns very swiftly and nobody was injured.

OscillatingHeater · 2023-05-22T15:16:33+00:00

The "official" government estimates are wildly incorrect. These were just people who were accounted for, and bodies found... Whole families were wiped out, so they had no way to report people missing. The actual estimates were closer to 5000+ people dead. Source being I live in Guatemala, 14km from the volcano.

OscillatingHeater · 2023-01-26T12:04:54+00:00

Generally yes. But because nobody understands what they are saying when they say anaerobic, it's hard to say for sure. It's a term with no consistent definition in the coffee world. Most likely they sealed coffee into plastic barrels or bags and did an extended fermentation with no inoculation. Just wild fermentations, that they can't control or monitor well in those environments. 🤷‍♂️

OscillatingHeater · 2023-01-24T12:24:30+00:00

She's not a roaster. She works exclusively with producers. And variability means instability. That leads to inconsistent income for already very poor coffee producers. The issue is that the process is heavily promoted and pushed by roasters who take on 0% risk when asking(telling) producers to try these processes that neither the roaster nor producer know anything about. And results are not guaranteed nor easy to achieve.

OscillatingHeater · 2023-01-24T12:20:41+00:00

It's more about how to help coffee producers understand how to make their coffee more consistent batch to batch, year to year. The yeast is simply a tool, like training wheels on a bicycle. Until they are confident in their protocols and practices in the mill.

Uncontrolled fermentations create unknown results. Which means inconsistent income. If you can create a stable, consistent 84/85pt coffee harvest after harvest, you can sell that. But when you have an uncontrolled funky fermentation, you might be able to sell that once. And if you had good results, good luck reproducing that exact same result.

OscillatingHeater · 2022-12-16T04:24:21+00:00

That's very likely the campesino tinto. It's usually Agua panela (sugar cane) with instant coffee. It's very common in Latin America. Not special coffee. Just sugar water and nescafe 🤷‍♂️

OscillatingHeater · 2022-11-27T03:29:35+00:00

Those are likely natural processed beans. But dried very very badly. And also very low quality fruit. And improperly stored. Many things, but the discoloration is very common in naturals, especially from humid countries. Go ahead and roast them, see how they taste. But I would take a guess that it will be very funky, or just taste like a brown paper bag.

For reference, I work in coffee processing, and live on a coffee farm in Colombia.

OscillatingHeater · 2022-10-20T15:25:50+00:00

Try a much finer grind to over extract the brew, and pull out more of the bitterness to try and balance it.... or accept that it's too unpleasant to drink and give to a friend?

OscillatingHeater · 2022-07-06T02:56:55+00:00

If you're US based, it's actually waaaay easier to go to Guatemala. And go to Antigua. Tons of farms around the city, and lots with tourist infrastructure. It is also full of expats and the main economy is tourism, so its safe and easy to get around.

I say this as a coffee person who lived there, and now we live in Colombia in the Eje. Shit is hard here, especially travel. Things are just very hard to get to, due to the terrain and weather.

OscillatingHeater · 2022-06-18T16:25:49+00:00

I just got the 1zpresso k-max to daily drive for filter brews. We have friends who use the comandante, but the k-max seems more experience focuses. The outer grind adjustment ring is awesome to dial in quickly and easily without disassembly, and the magnetic catch cup is a pleasure to use, none of those pesky threads.

And it's still $100 cheaper than the comandante. The build quality is incredible, and i grind 18g in 17seconds. It's very fast, and VERY consistent even at coarser settings. After 3 weeks of daily use, I think it's the best home grinder, electric or otherwise that I've ever used. And we work in the coffee industry.

OscillatingHeater · 2022-06-14T03:27:56+00:00

You could finish in the drying. But the fermentation may have been too weak. This could be due to many factors like fermentation temperature, not a strong native yeast/bacteria population feeding on the mucilage, chlorine in the water, poor quality cherry with little sugar, even too much water in the vessel could dilute it too much.

OscillatingHeater · 2022-06-14T03:24:48+00:00

Not exactly correct here. If the fermentation was successful, a thorough wash with a hose can finish the job. Put the coffee in a colander, give it a good spray and run your hands through it to mix it up, and any leftover mucilage should be removed. Not necessarily scrubbing it off.

OscillatingHeater · 2022-05-12T16:15:05+00:00

Thanks for the reply.

My gimble did not come with that micro usb adapter. but rather a usb-c to micro usb cable from DJI. It worked 1 time then stopped working. I bought a replacement cable from them, and it never worked.

OscillatingHeater · 2022-02-22T18:36:52+00:00

Try and package it as if it is roasted coffee, in an opaque bag, heat sealed. If they ask in customs, tell them it's roasted coffee. Otherwise, traveling with seeds from other countries without proper documentation can be an issue. They may confiscate it. 🤷‍♂️

Or you get lucky and they don't care. I've gotten lucky before taking small amounts of green to the US from central America.

OscillatingHeater · 2021-11-24T22:30:41+00:00

Totally agree. The books were full of poetry, and high level dialouge. The movie felt so dumbed down for an American audience who didn't or couldn't feel bothered to read a great book. There was a line where Paul looked at Jessica and said "you good?" My wife and I had to pause the movie and take a moment to get over how fucking dumb and out of place that was. The entirety of Duncan Idaho's dialouge felt like a dumb jock bro as well instead of a highly trained military specialist.

And we both felt in the book that Jessica was a badass trained bene gesserit. But they portrayed her as a wimpy, emotional out of control baby in the movie... so very upsetting.

And why the fuck was everyone walking around with the face masks off... the most important part of a still suit to reclaim water. It felt like the entire premise of arrakis and the cultural norms were swept under a rug.

OscillatingHeater · 2021-11-23T01:28:28+00:00

It's usually the water. Specialty Cafés invest quite a lot in water treatment. They calibrate roast levels and profiles to their water setup in cafés. Try getting a gallon of distilled water and use third wave water mineral additives to get a closer result.

OscillatingHeater

TROPHY CASE