TRAVERSE 71
hut where , although now mechanised , the process has remained unchanged for centuries . A rotating styled grater removes the red and yellow husks separating it from the beans that will eventually become a delicious drink . The husks aren ’ t wasted as they will eventually be returned to the soil providing fertiliser for the new crops while the beans are taken to drying sheds . It ’ s all a process that leads to the topic of sustainability , something that the team at Ocaso are enthusiastic about , they believe that processes that respect the environment provides a better product as well as ensuring that it will provide for a future that will see Ocaso and similar businesses continue .
For a period of half to three days the husked beans remain in huge tubs that allow the remaining fruit left on the seed to ferment causing it to breakdown . From
expert guides lead visitors through the steps of perfecting the process of coffee production
TRAVERSE 71