02/15/2026
There’s something powerful about standing where your coffee begins. 🌱
This photo was taken at La Manita Farms in Costa Rica, where is leaning over a drying bed of freshly processed coffee, taking in the aroma straight from the source.
What’s he doing?
He’s evaluating the coffee at one of its most critical stages — the drying process.
After the coffee cherries are harvested and the fruit is removed (either fully washed, honey processed, or natural), the beans — still technically seeds — are spread out on raised drying beds like this one. Here, they slowly dry under the Costa Rican sun, carefully turned and monitored until they reach the proper moisture content (typically around 10–12%).
Why does this matter?
Because drying is everything.
Too fast, and the beans can crack, stress, or develop harsh flavors.
Too slow, and you risk mold, fermentation defects, or uneven development.
Too inconsistent, and the cup profile becomes unpredictable.
At this stage, Eric is using his senses — especially smell — to evaluate the quality and cleanliness of the process. Freshly drying coffee gives off subtle aromas that can tell you a lot about fermentation, sugar development, and whether the batch is progressing properly.
This is where flavor is being built.
The sweetness.
The body.
The acidity.
The clarity in your cup.
We focus on strong relationships in the industry built on direct trade, which means we don’t just order coffee. We go see it. We meet the farmers. We stand at the drying beds. We ask questions. We learn their methods. We build relationships.
Because great coffee isn’t an accident.
It’s intentional — from farm to roast to your cup.