Coffee Seedlings

Last week, using Borbón coffee seeds graciously given to us by the Doka estate, we started growing new seedlings to eventually plant in the ground at Xandari. José Luis showed James and me how to prepare a substrate of earth mixed with decomposing leaf litter he had put through a sort of wood-chipper to make a soil that closely mimics the forest floor where coffee often grows wild here.

In a wooden box with a corrugated tin floor (so water can drain easily), we made a bed of about an inch of soil. Then we put the two varieties of Borbón on either side of the box. Once the box was full, and we had removed all the rounded seeds that wouldn’t be as healthy as the seeds with a flat face, we added another layer of soil on top and watered the box.

After we had gone, José Luis remembered to add a layer of dead leaves on top of the soil to help keep in the moisture and recreate natural conditions of the forest floor. Later, we went to visit his friend who had sold us the Borbón we planted earlier last month, so that James and I could see what our seedlings would eventually look like as they were transplanted into the black plastic bags we knew so well.

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Bourbon Coffee — It’s No Cocktail

The prevailing etymology of the word ‘cocktail’, according to the Oxford English Dictionary, is of equestrian origin: any horse that was not a thorough-bred, or whose tail was cut short because it was serving as a hunter or stage-horse, could be described as a cocktail or a cocktailed horse. Eventually gaining a negative connotation, it probably was used to describe any sort of adulterated alcohol in the form of a mixed drink. Nowadays, we even use it for harmful or otherwise potent amalgams of substances, such as cocktails of drugs or Molotov cocktails.

Most of us, when we hear the phrase “Bourbon coffee,” likely think of Continue reading