Coffee farming is moving along. Right now we are in the middle of picking and pulping season. This week we visited with the sellers of the farm and Ron got a lessong on pruning. They invited us for dinner and later a neighbor came up with 600 pounds of cherry and we watched as they ran the pulper. The beans then soak in the water for 18-24 hours and then they are shuttled on the converyor to the drying deck. You should always have dried parchment ready for milling and roasting if you want to offer fresh coffee. So the dried coffee is rotated and the coffee pulped this week will probably not be milled and roasted until next year. The next day I met the seller at Greenwell's where they mill & roast for her. I went through the process as her coffee went from her bag and right back to her bag ready to be packaged. All coffee farmers are guarenteed that they get their own coffee back. No beans are mixed. Kona Lisa is an Estate coffee. Many of the big coffee growers do mix beans from all sorts of orchards or else how would they get enough coffee to supply their wholesalers. And we made a plan. We will be moving into the house on Jan. 1st.