We arrived early in the morning to a brisk and cool day on the mountain. We sat down to warm up with a fresh brewed cup of local coffee and met our guide, Mike. The local farmers rotate as guides for the tours which bring in a little extra income for their families and community as a whole.
We then set out down the slopes to a small cluster of homes where we would begin learning about the process of making coffee. Mike started by showing us how they plant a couple of beans in a small plastic bag and then, after a few weeks, transplant the coffee plants to the fields under the shade of banana trees. Then we began picking ripe berries from a tree nearby and took them to a machine to remove the outer shell.
The next step is to remove the second skin, or the husks, of the beans by pounding them using a wooden mortar and pestle. After this, the beans are ready for roasting in a small clay pot over a hot fire.
We then put the roasted beans back in the mortar and pestle and ground them to a fine powder before brewing the freshest cup of coffee we had ever tasted.