company - education - coffee

Thursday, December 21, 2006

Edwin Martinez on fermentation: The critical point in processing

Photo Courtesy of Edwin Martinez

"The above picture remains in my opinion the start of what is ultimately the critical point for most estates in Guatemala, be it 1/4 of an acre or a few thousand acres. It is in my opinion quite an achievement in the development of coffee (particularly for a country that is so much smaller than Colombia or Brazil) to have such a high level of consistency and quality control exercised by all even the smallest growers who have less than 1/4 of an acre. The conflict with fermentation is that if one crosses the line and goes too far, the coffee is ruined as “over fermentation” is in fact the worst and most identifiable defect." -Edwin Martinez
Read the full discussion here

Edwin's recent post on fermentation gives great insight into this process and his undeniable commitment to quality while his recent gutsy post on the professionals only coffee forum showed his intense commitment and dedication to the betterment of his community.

Fermentation is a touchy subject, but it really needs to be addressed and people really need be made aware of just how much labor, skill, water quality issues, and costs are associated with a good washed process coffee when compared with traditional naturals.

Edwin adds, "These topics aren’t for those who want to look over and see what the next guy is doing rather (it's) for those who want to define the cutting edge and are willing to go out on a limb risking falling on (their) face in the genuine pursuit of excellence." We agree, and believe those are the topics we want to cover and see others cover in the future but are very curious who the rookies are that Edwin speaks of!

A whole-hearted crew endorsement of Edwin "commit to excellence and quality with out compromise" Martinez as he is quickly rising the ladder to the top of our coffee champions list.