Of the total Ecuadorian Arabica production some 70 percent of beans are processed as “Natural Arabicas” in which the freshly picked coffee cherries are dried complete with the pulp – which add a natural sweetness to the final cup quality – while the balance of the arabica output is all fully washed. Here top quality washed Arabica coffee is being dried on trays, photo courtesy by www.Ecuador-Wonders.com
Origin Focus September 19, 2013
Wow that was strange. I just wrote an incredibly long comment but
after I clicked submit my comment didn’t appear. Grrrr…
well I’m not writing all that over again. Anyways, just wanted to say wonderful blog!
Thanks so much for doubling up the efforts 🙂 I very much appreciate your comments!