Parchment evaluation

I am just returning from the Comarca where we have been participating in a Ngobe-Bugle coffee school. It is very exciting to see the people who traditionally travel great distances to harvest coffees in other countries taking a good look at their own coffee and learning how to get the best quality from their own farms.

I was honored yesterday with a Ngobe name, given to me by an elder woman in the community.

My name is Egida.

In these pictures we are doing a pre-selection of coffees based on parchment quality. Together, we selected the coffees that will go on for cupping.