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It’s a New Year and a New Season ~

Pretty much all of my resolutions this year (okay, all of them) relate to the coffee. In the world of Kona coffee at Poseur Farm, the end of the calendar year pretty much aligns with the end of the coffee season. Our final pick this year was January 3, and we stripped the trees of any remaining coffee cherry on Jan. 4. This officially marks the end of one season and the beginning of another. No surprise with a bumper crop this year, almost 20% greater than our previous biggest yield! With the farm in great shape, it’s time to experiment focus on the end product by looking at some different processing techniques and really focusing on the flavor profile of our coffee. Here is the list:

  • Try a couple of new processes:
    • Experiment with the new yeasts becoming available to ferment (‘demucilage’) the coffee after pulping. Scott Labs, who also produces yeasts for the wine industry, has been doing some great work in Central America developing a few strains of yeast that make this process shorter and far more reliable in enhancing desirable flavors and preventing spoilage or off flavors from during this critical step by crowding out unwanted microbes.
    • Pulp natural: this is a completely different method of processing that influences the flavor. We set out to create a coffee with a flavor profile that was rich, but smooth with relatively low acid. We have been very happy so far, with the comment we get most often being how ‘smooth’ our coffee is. With this in mind, we have been reading about “pulp natural” or “honey pulped” coffee for a few years now, thinking that the slightly sweeter flavor would represent a further step down the line of what we have been working toward; or maybe just another interesting expression of it. We have held off on this because there is some risk of mildew due to the sugars left on the beans and rain we can get well into the harvest season. If the weather cooperates, we will make 2020 the year we will give it a try and make a small quantity available for you to try.
  • Spend more time cupping our coffee:
    • Don’t get me wrong, we drink and taste A LOT of our coffee. I just think we can be more scientific about it and really dial in our flavor profile. Look for our cupping reviews here as we try out some different roasts and sample the coffee produced by the alternate processing discussed above.
  • Something simple but radical:
    • no details yet, but we will be rolling out a concept that is, as far as I can tell, unique in the coffee industry. We are early in our experiments with this, but check in later this year as we introduce a style of coffee that has corollaries in the wine world and may just start a whole new trend in the coffee industry.

Happy New Year, and may all your coffee in 2020 be great.

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