thirteen hour days in the heat wave

At home savoring the last batch of the Guatemala Huehuetenango finca Palhu. Strangely it was better than ever this morning. At work we are digging the Guatemala Esquipulas de Chiquimula finca las Nubes, late July crop arrival. This coffee has more weight in the mouth over the Palhu, but still has a medium to light body. We have still only one mornings worth of production roasts of the Las Nubes. Tuesday morning we turned out three very similar, yet different batches, and we will do a few more at 5am Friday.

Our workshop is not air-conditioned, but our green coffee store room is. The last 48hrs our cellar has been struggling at 62F and 74%RH. Before that we were at 70%RH steadily. Roasted coffee moves immediately to the cellar, unless it is going out, where it will stay until delivery.

As a rule of thumb we do not let our coffee sit at our clients places past seven days. We have been very tight with the amount of coffee we deliver lately, especially at shops where the temperature climbs at night. We would be lying if we said that all our clients store their coffee cool at night, for some this is just a product of the summer heat wave. However, since we are small we may do daily deliveries when it makes sense. Yesterday afternoon we just biked around to say “hi” to some of our clients, and check in on the coffee.

One Response to “thirteen hour days in the heat wave”

  1. Steve Domreis says:

    Can you sleep in the cold storage room?
    I worry about you guys passing out in the heat.