Right now in the year of coffee is the calm before the storm. The coffee on the trees is still green and not yet ready to pick, but in the next month and a half the lower areas will start to begin their peak harvest.
I call it the calm before the storm because coffee is a very time sensitive crop. Once it is picked there is little time to depulp it, ferment it, wash it, and then begin to dry it to avoid defects. If the coffee is ‘clean’ without defects it will fech the best price that particular coffee can in the market. If it is defective it can only be sold locally. The difference in price can be several dollars per pound, which can mean a diffence in a few hundred or a few thosand dollars for one farmer.
The time leading up to the begining of the harvest must be used to reach both as many farmers as possible about how to correctly harvest, process and dry coffee.
For me, this means I gotta get some teaching materials set up, work on the wooden depulper, and get out to as many sites as I can.