How special is the coffee that you drink? Esgar Delgado may have the answer!

In a small Peruvian village, Esgar produces specialty coffee. In the above short but entertaining interview, he talks about his passion for producing high-quality beans.

The physical properties of a parchment coffee sample from Esgar’s farm were analyzed at the quality control lab of Los Cedros in Jaen, Peru. A parchment coffee huller was used to remove the parchment skin from the coffee beans (watch “The Hulling Process” below for more details). The results were the following:

Moisture: 9.7%

Physical Yield*: 80.2%

* From “parchment coffee beans” to “green coffee beans”

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