Colombian Coffee (Harvest & Roast Process)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesColombianCoffeeHarvestRoastFromScratchBalancedHomemadeArabicaVariant
Nutrition (per serving)
0Calories
0 gProtein
0 gCarbs
0 gFat
0 gSugar
0 mgSalt
Ingredients
- 5–10 kg (yields ≈1 kg green beans) Colombian Arabica coffee cherries (ripe)
Method
- Harvest ripe red cherries from Colombian Arabica plants (Coffea arabica) — selective picking.
- Depulp within 24 hours → ferment in water 12–36 hours → rinse clean.
- Dry on raised beds 10–15 days until 11–12% moisture.
- Hull parchment → sort green beans.
- Roast: oven 200 °C → spread beans → roast 12–18 min to medium (nutty, fruity notes).
- Cool → degas 24 hours → grind & brew — balanced, acidic homemade Colombian coffee.
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