One in a MILL-ion (Part 1): INTO THE SYSTEM>>

One in a MILL-ion (Part 1): INTO THE SYSTEM >> Most coffee cherry around the world (with the notable exception of Brazil) is harvested by hand and brought daily during harvest season to the wet mill ("el beneficio," in Spanish) in the afternoon, where a record is made of which workers brought in how much. This record is especially important if the mill is owned or operated by a cooperative society of some sort. Where the farm and mill are owned and operated by the same person, as here, cherry can be bulked in via truck instead of by ~100 lb sacks. In this video segment you can see the cherry being measured into the blue metal container with the sliding door. Each time the blue container gets filled with cherry eventually represents about a quarter of a bag of green (raw) coffee that will make it to buyers and roasters like Brown. (In the video clip you can hear me erroneously indicating that each blue box represents a full bag of green.) Toward the end of the clip, you can see as Luis Alberto empties the cherry into the ceramic tile-lined holding tank below, then turns around and adjusts the blue counter above the holding tank to keep track of how many containers he has dumped so far into the holding tank. Simply divide by four for a bag count. This tank represents one "lot" of coffee and will get a unique identifier based on the farm, date, variety(ies) and eventually the type of processing the cherry will receive. Everything is separated and accounted for at a quality-minded mill like La Lia, where our famous and beloved El Dragón is processed. Wet mill inprocessing like this will last well into the night during the season.