Coffee Anatomy

We are oh-so-close to having roasted coffee to sell. The dry mill we and many others use is operating 24 hours, 7 days a week now. We should have coffee available this week, but I don’t feel comfortable changing our website from “out of stock” until I know we can fulfill orders.

A brief processing overview: We wash process (wet mill) our coffee the day red cherries are picked. And there are multiple pickings over four or five months. After wet milling we have parchment. Our first big picking’s parchment has been drying for a little over two months. Now we’re ready for dry milling that, the result of which will be green beans. Our coffee is stored in green bean form waiting for you to order roasted coffee.

It’ll be a short post this week. I’m just going to point you to the Perfect Daily Grind’s earlier published article, “The anatomy of the coffee cherry. ”

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