QUEST FOR COFFEE

New Growth

2008-04-24T23:10:00.006-04:00

There are some buds forming on the main plant. So far it looks like there are more than last year, but still no great amount. The plant is growing pretty fast and I wonder if the less mature branches aren't able to bud.

I picked cherries from the trees in a guys house that lives near by a couple months ago. I crammed some of them in the soil of another houseplant. Low and behold, two sprouts popped up. They are so close together I can only assume they are from one cherry. I didn't remove the skin before putting them in the soil. The plant they popped up from is on a table in the living room away from any windows. The area is bright during the day, but gets no direct sunlight. I have another couple pots all crammed with cherries that I have been keeping in the sun. Needless to say I moved them over near the plant with the sprouts.

So this has nothing to do with growing coffee, but I saw this neon sign in Manhattan a couple weeks ago. I love shit like this, it cracks me up.

Let It Rain!

2008-03-21T22:48:00.017-04:00

Spring is in the air, the sun is shining warmly, and the rains they are a coming. Well not in drought ridden North Carolina, but the wet season has begun at Finca Nueva Berlin. After several months of very limited watering I have begun a new regimen.

I began watering the plants much more often, and more water each time. A spray bottle for misting also appeared on the windowsill. I figure it is pretty humid in the jungle, so a quick spraying of the leaves a few times a day is now the norm.

Organic bone meal in a nice heavy dose, along with some compost, were mixed into the soil to promote flowering. The plants are all looking as beautiful as I can remember. The leaves are a deep green and lustrous. New leaves are popping up constantly and in places on the existing branches where I have never seen them grow before.

Just so happens there are a few other trees in my neighborhood. Unknown to me a guy a couple miles away has a half dozen mature trees he brought back from Venezuela about ten years ago. They produce fruit on occasion, and he allowed me and a friend to come pick the cherries. The plants are big, but don't look especially healthy. He also uses miracle grow regularly, so I still lay claim to Durham, NC's only organic coffee farm. I took about 30 cherries and buried them a couple inches down in a pot of nice rich soil. Don't know if anything will sprout, but what the hey. Last year the same guy mentioned above gave away small plants from his sprouts at a local store. A couple of them made it to Counter Culture, but they got left out in the cold. I took them home and tried to revive them. One survived, and with a new neighbor in the pot. It would seem a tomato seed from my compost decided the pot would make a good home. Can you say poly culture?

Finally, A New Post!

2008-03-04T09:38:00.008-05:00

Okay, so I dropped the ball. I don't know why really, I just stopped posting and got lazy about it. Sorry.

So, last spring I received a handful of beans straight from some friends in El Salvador. 100% bourbon, they sat in moist starter soil doing nothing for close to a month. Just before I was ready to toss them in the trash, I decided instead to put them under my deck outside and ignore them. I honestly forgot they were there. One day while mowing the lawn I saw the tray sitting there and noticed something. Three little sprouts!

So, the three sprouts proved to be one male and two female. The first leaves that emerge from the seed show that. I coffee talk at CCC led by the Caballero family of El Puente fame taught me how to tell the difference. Three leaves emerging mean the plant is a "macho", and two means they are an "empressa". Fast forward to present day and I am happy to say the three are doing great. After about sixty days I carefully transferred each sprout to a small pot with an organic soil mix that is high in nitrogen and my own compost mixture.

So, how is my old friend you ask? Well the separation to three plants proved to be a good thing. All three are thriving in their indiviual (much larger) pots. I have been watering them much less through the winter, imitating the dry season. There has been quite a bit of leaf loss, but I have learned over the years that is natural and not to be worried. They are hearty and happy, and when spring comes I will begin the rainy season. Lots of water, and misting the leaves regularly. I heavy dose of bone meal to encourage flowering, and fingers crossed for a new crop of Finca Nueva Berlin. Rest assured it would be a Microlot!

There ya go, a new post. I want to apologize to all my fans (both of them) for the long gap in between. I am going to make a concerted effort again to keep this thing going. I mean, I am paying 30 bucks a year for the friggin URL!

Still Growing

2007-05-02T11:44:00.000-04:00

Spring has been a good season. The re-potted plants continue their journey outward and upward. The big plant has proven to be a real fast mover. It reminds me of a conversation with Aida Battle of Finca Mauritania fame that occurred last fall. She had done a significant pruning at her farms that year and was very pleased with how fast the trees had been growing since.
I am also happy, but cautious, to report that the one newly sprouted seed that resulted from my germination attempt is still around. The way you see it in the picture is how it has been for a couple weeks now. The seed has not fallen off and there are no leaves yet, but it seems to be growing a bit and maintaining its strength. I continue to be amazed by coffees patient nature. Just when I have started to think things would never happen (flowers, cherries, sprouted seed) is when they do.

I Love Spring.

2007-03-31T18:28:00.000-04:00

The air is warm and breezy, the sun shines longer, and the plants start growing! I am so excited by what I have seen recently with my trees. All three are showing strong signs of growth, and the largest of them is growing so fast I swear I can almost see it happening. Now that I have faith the the big, traumatic pruning and separation was a success, I choose to offer the trees a bit of organic love. A healthy dose of organic blood meal and organic bone meal were their first feedings of any kind since last fall. I am looking forward to outdoor nighttime temperatures continuing to rise, as I feel an prolonged al fresco stint will do them well.

I have also been obsessively checking the germinating seeds. I was about to give up on them again, when a little sprout gave me hope once again. Of the twenty seeds I have planted, it is the only one to do anything so far, but I imagine at least a few more should offer some hope. The sprout is changing very slowly, and I not sure how long to leave it in the covered tray on a warm heating bad. I don't want to remove it to soon.

New Life, a Long Time Coming

2007-03-18T22:13:00.000-04:00

I am pleased to announce (after a long absense from blogging, sorry), that my beloved trees have all sprung back to life. The photos here are of the largest of the three. I waited patiently for a couple months, and our first sunny spring days and lots of water brought forth these pleasing results. The leaves are a beautiful deep green, and are growing so fast now I can see obvious results every week. When the fear of sub 50 degree weather withers away, I will be giving the trees their first extended outdoor experience. I hope an outdoor spring excursion helps continue this fitful growth spurt, and maybe even leads to a summertime crop.

Sadly, I must report that the little progated plants that I started after the big pruning experience did not survive. However, a friend was kind enough to bring some beans in parchment back from a recent trip to El Salvador. I started to germinate them over a month ago. I was close to giving up, but just this evening a little white stem seems to have pop out of one of the seeds. Maybe time to build that greenhouse sooner than I planned. Don't tell my wife.

Wah?

2007-02-15T21:58:00.000-05:00

One little, two little, three little glass pots....four little five little six little glass pots....

Sometimes I have to take a step back, and think about how much coffee we aficionados are really responsible for roasting, serving, and selling. I love living the little white lie in my head that tells me most people want better. Then I remember brands like Old Milwaukee Beer, Popov Vodka, and Sam's Choice Cola. I know the balance is shifitng, but boy do we still need a lot of ballast. Keep your head up Daryn, I say to myself.....

A Little Green

2007-02-04T23:48:00.000-05:00

I was very happy to see a touch of green peaking through the bark of one of the pruned trees yesterday. I check it everyday, and admit it is hard to look the stumps of my once tall coffee tree not knowing if I had done the right thing by pruning them.

Today I noticed the stump of the main tree also has little green leaves pushing their way out. I wish I could say the same for the little propagated plants. They are looking pretty sad. I am not ready to write them off just yet, but it doesn't look good I am afraid.

Deep in the Heart...

2007-02-02T21:54:00.000-05:00

....of Texas. I just completed my first ever visit to the Lone Star State. I few days with good friend and coffee pro Mike McKim was a great way to first check out the state.Mike is an up and coming roaster (hmmm...4th wave?) in Houston.

Passion and professionalism shine through in everything he does. His roastery, Cuvee Coffee, reminded me of a once little wholesaler I am partial too in North Carolina. His desire to serve his customer partners was apparent, and the proof really was where it is needed the most, in the cup. Keep fighting the good fight Mike!

A road trip together to Austin was coffee-centric as well. I was impressed by the city, from the rolling brush hills down to the hipster college town culture. The coffee seen is big, but not very mature. We visited several shops, and I was not surprised to see lots of flavored syrups, super-size menus, and more food choices than necessary in most shops. There did seem to be interest in producing good espresso, so that was nice to hear in the conversations I participated in.

One shining star was Caffe Medici Espresso and Coffee House. The beautiful La Marzocco FB-70 draws your eye the moment you walk in the door. The hand made wood counters and tables showed the love of the owners, and were probably stained with some of their sweat. No pre-fab anywhere, the cafe reeked of quiet comfort and personal energy. As I stood at the counter waiting for my very tasty espresso, the quick and arbitrary flickering boiler light of the FB-70 gave away its little secret to me immediately. La Marzoccos first go at a temperature stable espresso machine, the Hybrid, was the delivery agent for my sweet brown nectar. The staff was interested and friendly, and it was clear the the patrons were in a place they felt welcomed and recognized. They also passed my ridiculously illogical test of a truly good independent coffee house, great t-shirts. Only open since last September, Caffe Medici is a maverick in Music City, sure to tempt a change for the best all over town. Kudos.

All told, the trip great. I love to see new places, and I love to drink espresso. I also learned that I love something new to me....Tex-Mex Food.

VIVA LUPE TORTILLA!!!!!

Tastes Great, Less Filling

2007-01-26T23:51:00.000-05:00

It is a great privilege as part of my job to experience the coffee house scene in an assortment of U.S. cities. The dichotomy of consumer preferences, as well as differences in the criteria supporting quality in each market is remarkable. As a coffee professional I have been preaching the virtues of small and special, over those of big and ubiquitous for quite some time. While the main ingredient remains primarily the same, the care it is shown from seed to cup has become increasingly apparent and with greater results. When asked by coffee shop owners why they should make sometimes very difficult changes, I try hard to justify my recommendations with information that is relevant outside the fanatical coffee sub-culture to which I proudly belong. You see, as much as I want to see the end of the 20oz latte, it is hard for a business owner to swallow the rational of my opinion when it is merely based on “because it is better”. Common arguments from sometimes struggling proprietors include statements like “my customers demand it”, or “I have to compete with Starbucks”.

I try to respond in a constructive and supportive way, explaining how the preparation and subsequent taste satisfaction of a much smaller drink will almost certainly quell any concerns a customer may have about overall size. If explained with deft and a touch of charisma, it is not too difficult to share how a smaller, better pulled shot of espresso will carry with it much more flavor, and all of the caffeine, than one can expect from a long, thin, or over extracted one that merely fills up a larger portion of the bottom of a big gulp cup. If given a spoonful of sweet, silky, foamed milk, a barista or owner can easily taste for themselves the benefits of preparation over volume. And what owner isn’t happy to learn that it could be possible to eliminate an inventory item that is otherwise unnecessary, and instantly increase the profit margin on their most popular drink?

Taking chances is scary. Making recommendations is easy. Palpable results are satisfying. I have grown more certain every month about the ability for customers to respond to positive changes, whether they know they are or not. Better is better. If a coffee house makes taste improvements, one of three reactions can frequently be expected from customers.

1.They notice the changes and care why, therefore increasing their awareness, support, and patronage of the shop.

2.They notice the changes and don’t care why, but know that their freakin’ latte has been awfully good lately.

3.They don’t notice anything, but find themselves craving a drink more than before. Thereby securing in their minds the desire to patronize the shop regardless of competition.

Any way you look at it, the experience has benefits for everyone involved. Please remove 20oz drinks from your menu. Pretty please...... And what about those16 ouncers? Do you really need those either?

Little Changes

2007-01-20T23:59:00.000-05:00

I noticed a week or so ago that some of the precious leaves on the propagated coffee plants were turning yellow around the edges and falling off. I was a bit concerned at first, but then I thought about it a bit. It must take a lot of energy to support leaves of that size, and of course the new plants have very small roots. It must be very hard for those roots to get water and nutrients into the leaves. I also thought that the mature leaves are probably taking away from the new growth. I let it go a few more days. I returned from a trip to see the remaining leaves wilting and dry.

It was time. I carefully cut the mature leaves off, as close to the new sprouting leaves as I could. I had recently removed the small plants from the "greenhouse" I built. I think now that was a bit premature, so back in they are go.

The larger transplanted and pruned trees had been worrying me for a while. They show no signs of sprouting any leaves, and I was growing concerned that the major surgery was just too much, and maybe they were dying. I was very happy to see when I picked a touch at the bark with my thumbnail, that a soft and moist layer of green flesh was just below the surface. Seems I should be a bit more patient, and remember that it is winter. Although inside my house the plants are safe, the dry 68 degree air is not conducive of new growth. Yet another reason to put the small plants back in a warm, moist environment.

Major Surgery

2006-12-30T00:26:00.000-05:00

I went to Home Depot the other day, and came home with a couple giant new pots, a butt-load of dirt, and some rooting hormone. Four hours later my beloved tree had become but one of 13. A massive pruning session was a bit scary, but I really feel like it was the right thing to do. I used up all my compost in the new mix, worms and all.

I knew the three plants in one pot had to be root bound, but what I say did surprise me a bit. Their new homes are MUCH larger, and the queen tree of the trio is enjoying a new life in a pot 30" across. It took over 100 pounds of the new soil mix to fill.

The best looking tops became my first attempt at propagating. I am happy to report that all 10 of the new plants are thriving. A few of them were rife with the buds of my fly crop, and they continue to develop. I built a mini-greenhouse out of wood dowels and saran wrap, and it has been living in a sunny spot on an old heating pad.

One of the new little plants sprouted the nicest flowers yet. It is clear that the wet and humid environment of the little greenhouse has been a real treat for the new additions. It allowed me an opportunity to get some great photos of the jasmine fragranced gems.

Some of you may remember in the SERBC this year I used a little pumpkin that grew in my compost pile as a centerpiece. Well, some of those same seeds made it into my plant's new pots, and a few sprouts have appeared. Just for kicks I think I will see how well they develop.

A Special Day

2006-12-17T22:29:00.000-05:00

Friday was a great day. While some may think I am a bit of a kook for caring so much about this, my glee shall go unabashed. While one ounce of roasted coffee may not seem like much to most, it is an overwhelming and bountiful harvest to me.

On Friday afternoon, after passing my tiny little bag of roasted beans around for anyone to see, I set about the good old cupping ritual. I was pleased to get to share my little liquid treasure with a small group of co-workers who took some time away from there duties to grab a spoon and a sip.

I prepared the precious cup. While not as fragrant as most of the great coffees of my employer, I was satisfied by hints of tropical fruit. The water added little to the aroma, but the taste did suprise. While my friends and colleges were supportive, I was aware that expectations of any perceptible postive flavors were low. The coffee proved simple, sweet and straightforward. Peter felt is was a close representation of what a true Java coffee should be. No acidity and good body, a coffee that goes best with a more complex companion in a blend. While overall the flavor experience was positive, I must admit that a mild but persistant acrid aftertaste followed me around for a while after.

So what is next, you ask? Beside an attempt to bring one professional's humble insights into our changing industry to the public view, I must now take on an even greater pursuit in my Quest.

One pound of fresh coffee, for sale to the highest bidder. All the money collected donated to a coffee related charity. Give me a year, please.

A Wee Little Roast

2006-12-15T00:23:00.000-05:00

Perhap I was being optimistic, put I found after weighing entirty of the crop, that my previous estimation of 50 grams had to be reduced by half. On Wednesday I faced the challenge of roasting the smallest batch (can I call it a batch?) of coffee I have ever tried.

The San Franciscan sample roaster at Counter Culture was in for it. I dug deep into my rusty bag of roasting tricks, tweaking the gas pressure and airflow to a point where I was able to test roast a "batch" or two with another coffee. I managed a bit of temperature control, and when it was said and done, 7 minutes and about 420 degrees later, Finca Nueva Berlin was roasted.

I was a bit nervous at first, but the test roasts proved that the ol' girl was still as capable as ever. Don't get me wrong, I doubt I could hit the production roast parameters at CCC like I used to, but heck, I least I didn't burn my precious cargo.

Cooling time was remarkably quick.

So there you have it. A couple of days for resting and out gassing, and the cupping will commense. Geez, I hope I don't spill it.

The Final Countdown

2006-12-10T00:01:00.000-05:00

It is finally time. The harvest is complete, the beans are prepared, and the roaster is warming up. I am going to roast the massive booty of beans in the middle of this week, and cup them on Friday. Anyone who wants a spoonful (that’s may be about all there is to share!) should show up at Counter Culture Coffee world headquarters this Friday the 15th, at 3:00pm.

On another note, I have made a major decision for my plants near future. As much as I have enjoyed the overwhelming growth over the past year, I have decided to prune it. I spoke to Aida Batlle at length during her recent visit to North Carolina. She pointed out some things I was not aware of. One interesting tidbit was that it is rare for each branch to produce more than once. Seems if I don’t prune, even though my tree should continue its vertical growth, my harvests will eventually need a ladder to retrieve. The choice to prune now is made tougher by the fact that I am already seeing a significant number of new buds develop. I think if I were to let them develop a fly crop even better than the one I am about to roast would be eminent. That said I still believe that the pruning is a good idea. I will finally be able to attempt to separate the three plants, and repotting to a larger container for the main tree will be made easier as well.

A Matter of Convenience

2006-11-24T21:56:00.000-05:00

I remember the challenge in the mid-nineties when the coffee roaster I worked for began our blanket conversion to thermal insulated servers for drip coffee in our accounts. It was common to hear customer’s complaints about the coffee not staying hot enough, and the servers being cumbersome and difficult to clean. We performed multiple tests to see how long these new and improved servers would keep coffee hot. It was considered success to find a 160 degree pot of coffee after two full hours of hold time. If the manufacturers kept up their intensive research and development initiatives, well hell, we might be able to keep coffee at a servable temperature for an entire shift! Seems like the next logical step was to provide bigger brewers. How wonderful it was to no longer have to struggle with the overwhelming and complicated process of brewing coffee constantly! And now we will never have to worry about burnt coffee again. Ease of preparation is the cornerstone of any good restaurant, isn’t it? Think of the time and energy (not to mention labor, Sous Chefs are expensive) that could be saved if all of the sauté station dishes at the French Laundry could be prepared ahead of time, heated in some type of instant heating device (someone should invent that), and then be served up hot and semi-fresh for each of the famous restaurant’s patrons gastronomic pleasure. The nominal difference in quality could never be perceived by the average neophyte diner, I would bet.

Okay, you caught me being snarky. My point is this. Why is it such a struggle in the culinary world (and often the coffee house world) to convince many proprietors that coffee is so much more than a condiment? Do they not know, or care? Do some of the best chefs in the world really think all coffee is generally the same? Aren’t all tomatoes the same? Or beef, or wine? As a waiter for many years, I am sure I did not make it any easier on the owners for whom I worked. The server lobby at any decent restaurant is typically a force to reckon with. I think it is item #1 in the general waiter job description:

“Bitch as much as possible in an effort to ease your job whist driving up a customers check and deftly presenting them the bill in such a way they won’t notice tip is already included”. It killed us at a very busy (6M per year) resort restaurant to have a crappy little brewer that never seemed to make enough coffee to get through even the shortest rush without having to brew almost non-stop into those damn little glass carafes. Funny thing though; the coffee was always hot and tasted fresh when we served it. We also had to deal with that pesky coffee grinder each time we wanted to brew a batch. We had to put a filter in the basket, shove it into that spring contraption under the grinder, and wait a full 18 seconds while the coffee ground and filled the filter. It was absolutely unacceptable that we had to wait so long to get a simple cup of coffee served. By God, I had a 26 dollar whole Florida Pompano coming of the grill that I needed to serve right away and filet tableside. I didn’t have time for the inconvenience of such a trivial part of the meal, the last thing that goes into my customers’ mouth before they leave. I had more important things to worry about. Like where we were going drinking after the shift. Maybe liquid coffee was the solution.

A Quest Commentary

2006-11-14T22:10:00.000-05:00

I am really pleased to be so close to tasting the nectar that comes from the fruit of my plant. I get a real sense of pride from the whole process. I am sure people have "grown their own" before, but in my 12 years in the biz, I haven't heard of it happening. I have been a reluctant coffee fanatic for years. I have enjoyed drinking coffee since first discovering the flavors hidden in the whole bean coffee I would buy and grind in the 1980's. My journey as a coffee professional has covered many areas. From roasting on a little drum roaster, to making fancy espresso based beverages, to proudly selling what I believe to be the greatest beverage in the world.

I love to inspire other coffee people, and recognize how much there is to learn and share. I think I know a lot, and so little at the same time. Sometimes I take for granted how fascinating my chosen profession is to others. I also have to remind myself how lucky I am to being getting paid for doing what I love. The last year for me in this business has been by far the best. I get to jump on a plane every week, and visit with other coffee lovers and coffee hopefuls. I get to see what different businesses and enthusiasts find the most important part of their own passionate quests. I see those who don't get it at all, those who seem to care a bit too much, and those who know a little and ache for more. I feel like a conduit, and a liaison. I feel honored to be considered an expert, and have to remind myself I am not a fraud.

It is time for my Quest for Coffee to change. While I have always felt it is a bit egotistical to think the average person want to read what I have to say, I must thank the Internet age for making it free to find out. Look for new posts and pictures, and more personal opinions in my Quest. I hope my writing comes across with humility and insight. I hope my genuine passion comes through with a laser focus. I hope that someone who reads this goes away thinking just a little bit differently about something they love, even if it is not coffee.

Harvest Complete

2006-11-14T21:20:00.000-05:00

I finished the harvest. A total of three picks have yielded a bumper harvest, as far as I am concerned. The heater vent drying method seems to be working well. The parchment remains a bit sticky, which is cool. It shows me how important the mucilage must be to the flavor of the bean. I thought that the mucilage would certainly all dry up after a week on a dryer vent, but it hasn't. I was surprised by how much smaller the green beans are once removed from the parchment.

Hey look, a fly crop! I am beginning to realize that since my plant isn't susceptible to real outdoor seasons, if I play my cards right I can probably harvest continuously. Even as the last of the first crop gets picked, I am already getting new buds on other limbs.
I hope to be able to get more photos of flowering in the future. It is tough because they only seem to last a day or two, and I am often out of town.

A New Phase.

2006-10-21T23:38:00.000-04:00

So I was walking past the plant a couple weeks ago and wondered if the beans were okay. I thought that they were looking a bit like the green was fading. Hmmmm...are they drying out and dying? A couple days later a say something I had been hoping for a couple of months now. Red!

Over the course of the next week or so I began checking it incessantly. Slowly but surely the red spread, and just as you see at source, the beans began to ripen a few at a time.

There really seems to be no rhyme or reason which ones ripen first. There are some fully ripe cherries right next next to some that are still deep green.

I left on one of my regular weekly work trips thinking it was probably time to pick some upon my return. I was a bit concerned about waiting too long. I am not sure why, but at this careful stage I don't want to make any wrong turns. Heck, I only have about 50 cherries total and I need to make the most of them.

I was delighted upon returning home last night to see a nice little batch of what I thought were fully ripe cherries. Seems like the time had finally arrived for my first pick. It was an difficult minute of work. I glance around the plant, carefully choose my victims, and with great care cautiously twisted them off.

I finished with what was a lovely batch of 10 cherries. They immediately began to smell just like I remember from my trips to Central America. Now the big decision was upon me. I have been think about how to try to process them for weeks. The decision has little to do with flavor profile, I will be happy if the finished product doesn't make me gag or pucker, to be frank. The choice was mostly based on what I thought I could pull off. Drying is such an important part of what makes coffee taste good (or bad), and I really want the cup of gold to be drinkable. I decided on pulped natural. To be completely honest, part of the reason was so I could pop the beans out and get a little taste of the mucilage. It seemed sweet and pleasantly tangy, offering a faint honey like flavor and a touch of citrus.

As I pulped them I found a couple of interesting things. Perhaps the most unusual was three beans in one cherry. I suppose it probably happens all the time, but coffee people don't talk about that like they do peaberries.

Speaking of peaberries, I was fortunate enough to get a couple of those too....

Check out the little deformed bean that shared the cherry with the peaberry. Another trait I was not aware of. I thought only one bean was present at all.

Here are the skins of the cherries. The left over mucilage made them very sticky.

Autumn is upon us, so sun drying was concerning to me. The sun is out and bright, but I don't think the 60 degree highs we are experiencing right not will do the trick. While it may not be the method of choice amongst third wave coffee buyers, I settled on the Window Screen Sitting on a Heating Vent method. It is only running for a few hours at night right now, so I don't think it will dry them too quickly.

I am really starting to think this may happen, this little quest of mine. I have already started thinking about pruning and repotting the plant after the harvest is complete (about 40 cherries to go!). I must admit I have even been fantasizing occasionally of a giant greenhouse full of plants harvesting a much sought after bag or two of coffee from North Carolina every year. Sure it is a little silly, but stranger things have happened. Little old Hillsborough, NC produces some of the best black truffles anywhere in the world. Heck, why can't I get a bit of coffee going around town once in a while!

How Long?

2006-08-06T12:51:00.000-04:00

A long, slow process....that is what the ripening of beans seems to be. Peter G. tolde me that it takes 9 months for cherries to get fully ripe. Good thing I am patient. The plant had another growth spurt, and added about 8 more inches to its height. All of the beans are in good shape, and seem to have stopped getting larger. They are assorted sizes, but all seem to be healthy.

I am concerned about the plant being root bound. I know that I need to re-pot it, but hesistate to do it until the harvest is over!

I don't want to do anything that may cause trauma. I have seen on pictures of coffee plants at source that often the branches with beans lose many (or all) of their leaves. This seems to be occuring on mine, so I guess that is a good sign. I am watering a liitle less than in recent months, but no so little that the leaves ever droop.

I lot of people have asked me where I got my plant. It was a gift from a friend. When I got it 5 years ago it was very small, and it took a LONG time to start really growing. It seems to be easier and easier to buy a small coffee plant. Those interest should do a few simple thing to get it going. It is VERY important to keep it well drained! I had mine in a pot with no holes for a long time, and it grew very sickly and suffered from what I think was root rot.

So that is about it for now. I do think to myself that I should post more. I guess I don't because the process is so slow, and I don't think there is anything new to report. Anyway, thanks to those who have commented on the blog or to me personally. I appreciate it.

Daryn

Small Lots.

2006-05-26T22:10:00.000-04:00

An Estate is born......Finca Nueva Berlin

The beans are maturing nicely. Wow, what a water hungry plant! I have been watering it a couple times a week, almost a gallon each time.

Check out the natives.

By the way, is anyone who reads this able to give me some tips about formatting? I am HTML illiterate, and even the "any idiot can do this" plug in's are giving me trouble. I see lots of other blogs with better graphics and sensible page breaks. Any help would be appreciated (Can you say how's about a couple pounds of Counter Culture Coffee??)

Small Miracle.

2006-05-02T22:29:00.000-04:00

Beans! Beans! A magical fruit....

Seems it has finally happened. I noticed a week or so ago these little green nubs where the flowers fell off. I thought they were probably beans, but I didn't want to presume anything until I was sure. So they have steadily grown over the past couple weeks, and more flowers have popped up too.

The plant continues to grow, and it is starting to lean a bit too. I think I may need to tie it off to the ceiling! Hmmm...now the big question. How to process the beans?

Roses? Nah.

2006-02-28T17:18:00.000-05:00

Well, big news on the coffee front. Flowers! I started heavy watering a few weeks back along with some bone meal. I was about to give up on any chance of flowers coming from the buds, and on my way out of the house the other morning I glanced at the plant and behold!! They are popping out in several places where buds have been. It seems the ones that are doing the best are on stems that grew late last fall. The plant has continued to grow taller as well. I had to take it off the table it was on and put it on the floor. No signs of slowing down, so maybe I should consider naming my estate and looking for an exporter!!

Hey, Bud!

2005-12-05T22:32:00.000-05:00

Okay, I know it has been many moons since I posted, but honestly, nothing was really happening until recently. But things are definitely going on now! After a month or two of little no growth, and a sometimes droopy looking plant, things pick up last week.
A new sprout came from the top, and some of the existing branches started growing new leaves. I thought this a bit odd, as it has been much cooler lately as winter approaches. But then I thought of something. We keep the heat set at 68 degrees, a full 10 degrees cooler than the AC setting when it is hot.
I wonder if that distinct and constant temperature change has had a positive effect?

This new growth is cool, but it's not the big news of the day. Oh no, not the big news at all. I was admiring the new growth earlier this week and glanced at a branch where the leaves come from the stem and saw something I have never seen before. Hmmm?? Could it be?? Yes, I think it is!! Flower buds. And as I looked over the plant, I noticed them everywhere. Now the fun begins. I have to see what may come of these little buds. A while back I asked Tony Cleese of the Carolina Farm Stewardship Association what I should do to promote flowering. He said P (phosphorus) is a must, and gave me a few organic options. I wonder where I can get some chicken manure??

So wrapping it up, I PROMISE the multitude (both) of my blog fans that I will pick up the pace on the postings. A cup of coffee is coming, I just know it.
-Daryn

Growth Spurt.

2005-09-18T11:10:00.000-04:00

Sometimes 6 leaves start at once, as the plant grows upward. This is a time lapse of about 3 weeks.

Outside Opinion.

2005-09-04T00:42:00.000-04:00

My plant is actually three. The largest is probably 10 times the size of the other two. I have always wanted to separate the three, but have been nervous about hurting them. I think the plant is strong enough now to take it, so I will do it soon.

I heard back from Martha Kent, a Staff Horticulturist from the Fairchild Tropical Botanic Garden. She advised no more blood meal or Holy Tone for now, because rapid growth promotion is not always good for flower production. She also said the house heat during winter months may be tough on it. I think I will try running a humidifier near it during those months.
There is a internet site called The Garden Helper with some basic advice. I have seen it before, but found what they suggest was not really as specific as I hoped.

Hugs, Not Drugs.

2005-08-30T22:04:00.000-04:00

I mentioned in the last post that the plant really started doing well when I took it home. My house has a lovely bank of windows with southern exposure. That and more water sprung the plant to life, so to speak. I stopped with chemical fertilizers then too. A few months later I finally got around to re-potting it. I bought some much larger pot, at least 4 times the size. I got some organic potting soil mixed with sand, and organic blood meal. I mixed the blood meal in at around 5%. After carefully moving the plant to the bigger pot, I sprinkled the Holy Tone fertilizer lightly around the plant, covered it with decorative rocks, and gave it a good soaking. Now based on reading the ingredients of the Holy Tone, I am pretty sure it qualifies as organic, but would welcome insight from anyone who knows.

Before long the plant started growing faster than ever. It the months since it has at least doubled in size. The new leaves sprout two at a time. They used to grow to maturity before two more would come. Now the next two often come just a couple days after their predecessors.

When I first re-potted it I was watering it heavily. I was nervous that if I didn't it would suffer from the change of pot. Recently I have cut the water back dramatically. From well over a gallon a week, to less than a quart. I did that because I learned in Costa Rica this year more about the flowering cycle. With a specific wet and dry season, the flowers come shortly after the heavy rains begin. I have been watching my plant closely since cutting the water back so much, and it seems to be just fine. Also, the leaves it grows now are much bigger than ever before, many of them as big as my hand.

So that's where it stands. On a whim last night I emailed Dr. Mike Maunder, the Director of the famous Fairchild Tropical Botanic Garden in Miami. I ask him for help getting my plant to produce, and really didn't expect to hear back. I was very pleased to get a response from him first thing this morning. He has referred me to their horticultural expert for assistance. I very much look forward to hearing from her, and will update you all when I do!

Welcome!

2005-08-29T00:14:00.000-04:00

Welcome to my Quest for Coffee. It started about four years ago when a friend from church gave me a small coffee plant. It floundered for a couple of years in my kitchen. I was never really sure how to care for it, but somehow managed to keep it alive. I would occasionally look online or in a coffee book for some hints to its care. I never found much that was helpful. I almost killed it by accident once. After a major ice storm and power outage, I left it in my house overnight. It got down to 45 degrees, and really crippled the plant. I really thought it was a goner. Somehow it survived.

A year or so later I moved it to the window sill in my office at work. The light was pretty good, and I noticed it more so it got more water. Funny thing....It started to grow. I would occasionally joke with co-workers that one day we would all enjoy a cup of coffee from it. I never really thought that would happen, but I am a hopeful person, so somewhere in the back of my mind I thought........maybe. I admit that I would occasionally fertilize it with Miracle Grow or some other conventional stuff. After Counter Culture Coffee (the roaster I work for) got certified organic I did start to feel a little guilty about it. We were once visited by a coffee farmer friend of ours who asked if it was organic. She was in the process of taking her farm organic, which takes three years. That was it....If she could do it with thousands of coffee plants, by God, I could do it with one. About the same time I decided to take the plant home to re-pot. What has happened to the plant in the year since I brought it home and went organic has simply astonished me. It has changed and grown so much that I am now CONVINCED that one day it will produce.

So I have decided to share this little coffee journey with any coffee freak or geek who may care. I am going to explain the process by which my plant has started to flourish, and I hope anyone who has insights will share them with me. I really believe that one day I will be able to harvest my little crop, process and roast the spoils, and enjoy a spot of coffee with some friends. Coffee is my job, as well as a way of life for me and millions of others. Join me if you will on this, my

QUEST FOR COFFEE !!!