Harvesting

In the third or fourth year after planting, the coffee tree blooms into small white flowers that resemble orange blossoms. These flowers last only a few days. The blossoms then die and are replaced by small green berries that within six to nine months ripen and are ready to be picked.

In some coffee-growing countries of the world, there may be three successive crops from each tree in a given year. In other areas, where coffee growing is much slower, there may be only one harvest or a major crop and an additional smaller crop. A coffee crop rarely ripens all at once. Harvesting is therefore a selective process. Berries that are ripe are usually hand picked from the branches, so that the unripe berries are able to mature. The sheer laboriousness called for in coffee-picking can be appreciated when one realizes that it takes some two thousand hand picked coffee cherries to produce one pound of roasted coffee cherries. An acre of coffee trees produces from four hundred to six hundred pounds of green coffee per year.

Brazil is the exception. A good deal of coffee is harvested by simply stripping the trees of all their fruit—ripe, unripe, and overripe—all at once. Leaves, twigs, and fruit are simply pulled off, thrown under the trees and collected for processing. This results in poor straight/varietal coffee, but Brazils find a large spot in the market for use in blending. Park City Coffee Roaster has been able to secure a realationship with a organic farm known as CAMOCIM FARMS.

This coffee has won for its quality at the cup of excellence.

This coffee comes to us from our friend Henrique Sloper, who's Fazenda Camocim stands out as a model biodynamic farm in Brazil's lush Espirito Santo. This heirloom varietal Yellow Bourbon is a very limited lot.

Cupping notes reveal sweet flavors of honey, sugarcane and maple syrup accompanying rich aromatics of fig. If you couldn't guess, this coffee is very, very sweet and only around for a limited engagement.