[Video Transcript] The Weekly: Ismael Andrade

Seb Prosser: Hello and welcome to the Weekly from Timely Coffees. My name is Sarah. I'm one of the co-founders here. And this is a video series we use to talk about different coffees we have coming out over the next few weeks. Specifically about coffees we have coming out for subscribers if you're receiving an instalment over the next seven days. So for subscribers, the coffee you're going to be receiving is from Ismael and dry dying in Brazil. So this is a coffee that's really interesting for a couple of different reasons. And most notably when you're reading the narrative on the front of the box, you'll notice that we talk about how smell was using mechanical harvesters and mechanical sorters to actually make sure they're only producing or only using the ripest cherries for this lot. So like we spoke about a couple of times here already, one of the things that produces generally have to do is they will have to go out and they'll have to pick coffee from the tree multiple times because the coffee will ripen at different rates. But another way that you can do it is you can actually if your land is flat enough, you can take a mechanical harvester out and you can take all the coffee out all at once, and then you can use different techniques to try and sort through the ripe and under ripe cherries and by sorting through coffee in that way, then you can process it differently and then you can allocate certain high quality lots to certain markets and, and maybe others get sold in the domestic market. But this is something that's really only possible in places like Brazil and Vietnam and and these kind of origins where they are really geared towards producing a lot of coffee. And they're the whole culture and the whole economy there is based around the idea of just producing large volume of coffee and a large amount.

Seb Prosser: And then after that, we've kind of seen more and more producers trying to produce really great tasting coffee and really coffee with a really good narrative to it as well. So this is just another way that produces that, regardless of the background, can really make sure they're selectively sorting their coffee or picking their coffee or making sure the coffees that are going to be processed a certain way or isolated. And this really helps to make sure the things are uniform and really clean and really easy for them to produce and really for us to really easy for us to voice as well. So this is the coffee you've got coming out over the next seven days. If you're a subscriber and if you're not yet a subscriber but you want to become one, this is going to be your free first installment so you can sign up for whole beans ground. You can get a ground for espresso aeropress, whatever your brew method is. So these are just a couple of things that you can do as a subscriber, and you'll get first access to all the new coffees we have coming out. Last year we released over 60 different coffees and quite a few of those were subscriber only coffees. So this is the best way to get the best access to all the freshest coffee that we have coming through timely. And it's looking like it's going to be a really, really interesting year in terms of of the coffees we're going to have access to and how we can release them. So that's what we got for you. Hope you enjoy the coffee and we'll see you next week.

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