From the farm · · by Henry C
A harvest morning in Đắk Lắk
Harvest mornings in Đắk Lắk start before the heat. Pickers work along the rows with baskets, taking only the red cherries and leaving the green ones for the next pass.
Why only the red ones
An unripe cherry tastes green and sour, and no roast can fix it. Picking ripe means going over the same trees several times, which takes more hands and more days. It's the first thing we agree on with every farm.
To the drying beds
By mid-morning the first cherries are spread on raised beds and patios to dry in the sun, turned through the day so they dry evenly. In two to four weeks they'll be ready for hulling.
More from the blog
Our story
Why we roast in Vietnam
Roasting near the farms, and what it changes.
Brewing
Choosing a grind for phin, espresso and plunger
Match the grind to the brewer, and read the drip.