My coffee processing experiment on the farm

It’s not every day you get the chance to carry out your own coffee processing experiment. This week has been nothing short of incredible. Spending time on the farm with friends and getting to experience a little of what life is really like as a coffee grower has been something I’ll never forget. Picking our own cherries, pulping them, and creating our own anaerobic honey process using a mossto… wow. What an experience. What makes it even more special are the people behind it. isn’t just an Australian coffee farm, they’re a family. So passionate about what they do, and so kind, generous and welcoming. A special thank you to , who I’ve had the pleasure of knowing since he first arrived in Australia. The fact that he spent weeks preparing a wild Pichia mossto so we could come here and do this little experiment together honestly means a lot to me. It’s something I’ll always be grateful for. And to top it all off, getting to share it with great friends and made it even better. The friends you make through coffee really are something special. ❤️ In another 120 hours, the fermentation will be complete before the coffee is moved onto raised beds to dry in the sun. Hopefully, in just a few weeks, we’ll all get to taste the result. I honestly have no idea how it’s going to turn out, but I’m incredibly excited to find out. Whatever happens, this little experiment has already been worth it. It’s been such a special experience, and one I’ll remember for a very long time.