The coffee harvest is now in full swing, with about half our estimated crop picked.
As well as the usual washed style of coffee, Mark Gomani has been experimenting with some pulped natural coffees. We are just getting the first of these coffees through for tasting with some interesting results – more on this later.
Work on improving soil and general environment continues. Both Rob Emmott and Mark Gomani notice a significant increase in earth worm activity in the coffee fields compared to past years. The action of the earthworms will improve soil structure which will definitely impact on plant health and cup quality.
We exported our first consignment of roast and ground coffee to Zimbabwe in May. It seems to have been well received and will be sending the next lot in early July.
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