The beneficio is done
Two years of digging, forms, and concrete. The wet mill runs. Raised beds sit under open eaves. We can process our own coffee end-to-end now.
Two years after we broke ground, the beneficio is finished. Wet mill under cover, fermentation tanks in line, raised beds under open eaves with good airflow.
The upside of doing this on-farm isn't just control — it's data. Every lot gets a batch ID. Every ferment gets a timestamp, a pH reading, a weight at entry and exit. The experiment log starts here.
The downside is that the beneficio is now the bottleneck of the whole operation during harvest. Capacity we'll revisit in 2024 once we see the first full season run through it.