Most people love coffee, enjoy its flavor, aroma and the effects of well -being that coffee produces; But many people not know the process to cultivate the grain, as well as the long path to be traveled to get "from the plantation to the delight"
I grew between coffee plantations. In a bohío in the intricate of the Sierra Maestra, where the replacement of the pylon was the announcement of a new day. It was common for neighbors, although distant, or acquaintances who listened to the sound of the pylon where the grain was pulverized, they approched.to enjoy the "morning energiezer sip (buche)" were all welcome.That was a tradition that is close to disappearing.
Then was the time to go into the coffee plantation, with the basket prepared to collect the fruit of the coffee.The day extended until noon and it was very easy to listen to the harvesters, sing, whistle or joke among them, as they collected.
After the morning, the jingle of the cowbells in the mules was heard, mixed with the tenths that the muleteer sang while approaching the collection point to measure, pack and load everything harvested during the day.
After lunch, it was customary to play dominoes, always preceded by a coffee drink, again announced by the pylon's touch.
The coffee transferred by the muleteer, was taken to the depulpator to start its industrial process, or downloaded treatment in small dryers near the plantations.Those same dryers became meeting places on the early nights, to share anecdotes, songs or games between family and friends.
After spilling or drying, coffee was dispossessed.Some harvesters used mills but most producers in my area used the pylon.
With the coffee grain very dry and clean, everything was ready to toast and grind or pillar the coffee;The rest, would be only serve the cup, choose the company and immerse yourself in the sublime and delicious darkness of coffee.
VERSION EN ESPAÑOL
La mayoría de las personas aman el café, disfrutan de su sabor, aroma y los efectos de bienestar que el café produce; pero muchos desconocen el proceso para cultivar el grano, así como el largo camino que hay que recorrer para llegar " Desde la plantación hasta el deleite"
Crecí entre cafetales. En un bohío en lo intrincado de la Sierra Maestra, donde el repiqueteo del pilón, era el anuncio de una nueva jornada. Resultaba común que vecinos, aunque lejanos, o conocidos que escuchaban el sonido del pilón donde se pulverizaba el grano, se acercaran para disfrutar del energizante " buche matinal". Todos eran bienvenidos. Esa era una tradición que está cercana a desaparecer.
Después tocaba entrar al cafetal, con la canasta preparada para recoger el fruto del cafeto. La jornada se extendía hasta pasado el medio día y era muy fácil escuchar a los cosechadores, cantar, silbar o bromear entre ellos, en tanto recolectaban.
Pasada la mañana se escuchaba el tintineo de los cencerros en los mulos, mezclado con las décimas que entonaba el arriero mientras se aproximaba al punto de recogida para medir, empacar y cargar todo lo cosechado durante el día.
Después del almuerzo, era costumbre jugar al dominó, siempre precedido por un trago de café, nuevamente anunciado por el toque del pilón.
El café trasladado por el arriero, era llevado a las despulpadora par iniciar su tratamiento industrial o descargado en pequeños secaderos cerca de las plantaciones. Esos mismos secaderos se convertían en lugares de reunión en las tempranas noches, para compartir anécdotas, canciones o juegos entre familiares y amigos.
Luego de despulpado o secado, se procedía a despapelinar el café. Algunos cosecheros usaban molinos pero la mayoría de los productores en mi zona, utilizaban el pilón.
Con el grano de café bien seco y limpio, ya estaba todo listo para tostar y moler o pilar el café; lo demás, sería sólo servir la taza, escoger la compañía y sumergirse en la sublime y deliciosa oscuridad del café.
Este post es libre de IA.
Todas las fotos utilizadas son de mi propiedad.
Viva el café!
Que viva jjj
🥳
Bueno eso si es café, no la cosa esa mezclada con chicharo que nos dan por la libreta.
Esas son experiencias reales, en casa de mi tía, en el monte, colaban cuatro litros de café en la mañana. Descomunal
A parody from a fictional book
It's good to have been born among a coffee grower. I imagine the process of seeing the coffee picked, roasting it and the whole process that it entails, it fascinates me a lot
Thank you for sharing your experience friendThank you for sharing your experience friend 🙌🙌🙌
My pleasure. Thanks for reading
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STOPI love the coffee stories that tell us the wonders of the experience of harvesting and processing the ancestral bean. Thanks for sharing and I hope to keep seeing more stories like this..... Thank you 😊 ☕💜
!discovery 45
Thanks for reading and comenting.
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