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Once all the outer pulp was completely washed away, the coffee was transferred to huge drying patios. These are large expanses of concrete, where the coffee beans are moved continuously, hour after hour, during shining sun. Once the sun goes down, there are corralled in lean to type sheds where the beans rest for the night, turn out to be brought straight to the sun the next day. This is a lengthy process, and the employees tirelessly push the beans around each morning sun along with a wooden tool shaped a good upside down letter Longer. The flat bar pushes and turns the beans like they walk. The particular beans are dried towards desired state, they are loaded into burlap sacks for export. An overriding scent memory today is associated with burlap. It transports me back for the coffee plantations in Mexico.
Remove the coffee grounds: Using two spoons, the crust is here drug with the far side of the cup in your direction. It is then scooped up and removed yet another cup rinsing off the spoons each and every time coffee is removed. Remove as much from the crust as possible and get ready to slurp.