no new-fangled wet-process for this blog
June 28, 2006 – 10:16 amconsulting the most prestigious possible sources on the subject of de-muscilage, the choice of dry-processing our stem-fresh bounty seemed self-evident. thus, the boss’s coffee cherries now loll on our hand-crafted “drying patios,” a sight which, to the unititiated, is a deeply moving tableau reminiscent of an age-old ritual still pursued today by dedicated ethiopians.
in fact, this blog can just imagine identical scenes playing out all across eastern africa:
talk about your seed-to-cup experience. it makes us feel truly one with the world’s patio workers. again, we ask: who needs a trip to origin?
hey ben, have you ever tried puting offbrand nutella in your coffe?
you should-it’s awesome!
andrew:
perhaps you have lost your way, sir, and meant to leave this comment at my other blog, “cheapskate third-world coffee survival.”