In the previous few posts, I’ve been writing about our recent work in Nicaragua, improving the water use efficiency and minimizing the pollution from small coffee wet mills. You can see these posts here: Wetmill makeovers! What’s the impact of these mills? Even better than reading about the impact and the design (more posts coming […]
Back in January, we presented some models of small wet mills that were designed to maximize water use efficiency and to treat waste water that generated by coffee processing. CRS build these seven model wet mills as part of the Blue Harvest project, funded by Keurig Green Mountain and the Interamerican Development Bank. The original […]
The makeover. The ability to fix flaws and to transform, changing into a better version, the 2.0. It is a sexy premise – one that feeds tons of industries, catering to our most basic desires for improvement. What is left out of how these makeovers are presented in the media is how much work […]
Wet mills. These are key elements in the coffee landscape. They are the first step into transforming the cherry into a green bean. At the heart, these structures can be relatively simple. They need to receive the cherries, to de-pulp (Some stop here! We won’t get too much into detail with pulped naturals, naturals […]
Last week I suggested that the best water may the water that does not go into processing your coffee. Today I am here to say that if you must use water in the milling process, make it rainwater!
Every year, the trade show at the SCAA annual conference includes at least a few vendors selling the latest and greatest technology to filter, purify, ionize or otherwise ensure the quality of the water you put in your coffee. But you rarely hear anything at SCAA about the countless millions of gallons of water that are used to mill your coffee at origin. As it turns out, the best water may be the water that doesn’t go into your coffee.