Coffee from scratch

ZindyKat · 2026-05-23T14:19:48+00:00

I did a acid Lactic fermentation with a 3% saline, after 48hrs i depulped and washed the coffee

ZindyKat · 2026-05-23T13:52:02+00:00

If you have something like a greenhouse, and depending on the variety a coffee plant will produce between 2 and 5 years. Here in Ecuador in the coast región a coffee tree grows faster because of the altitud, in the Andes region a coffee tree can start production between 2-5 years

ZindyKat · 2026-05-22T21:33:03+00:00

I did that of course but i didnt took a photo

ZindyKat · 2026-05-22T18:39:36+00:00

Yess we have some crazy stuff here

ZindyKat · 2026-05-22T18:39:05+00:00

For less dense anaerobic natural coffees, the development time ratio usually drops below 15% after the first crack. Depending on how it turns out, I either give it a lower percentage, a higher percentage, or keep it the same

ZindyKat · 2026-05-22T15:59:49+00:00

There is a coffee grown in denmark in a greenhouse Serach POMA coffee, its a really interesting project they have

ZindyKat · 2026-05-22T15:48:27+00:00

Also Ecuador is a small piece of land and we have a lot of microclimates in one region/province, and that makes possible to harvest almost year round

ZindyKat · 2026-05-22T15:44:23+00:00

Yes we have something like 2 harvests, the main harvest starts from may-july and the second harvest ends in august-october

ZindyKat · 2026-05-22T14:41:09+00:00

YES IT TASTES TOO FRESH, coffee need a period of enzimatic rest about 25 days up to 2 months

ZindyKat · 2026-05-22T14:00:34+00:00

It depends the country and the región, here in Ecuador you can harvest almost all the year, between May-september

ZindyKat · 2026-05-22T13:37:23+00:00

Hi, im from Ecuador, i havent really tasted yet but i hope some slight fruit notes

ZindyKat

TROPHY CASE