The Jewel

What We Taste: Pineapple Cake + Blueberry Jam + Green Apple After two long years, The Jewel has returned! This coffee from David and Eddy Solano highlights the focus and dedication to what started as an intriguing experimental coffee. From David Solano, “We believe in order to change the name of ‘experimental’ to ‘maceration’ or ‘pineapple yeast anaerobic’ name, we need to be consistent and create a stable and replicable protocol…” They’re excited to include a microbiology lab on the farm itself, testing various fruit yeasts including peaches, apples, kiwi, and pineapple, with pineapple producing the best results. This coffee’s processing showcases precision: The cherries are submerged in water baths before they are sorted by density and placed in fermentation tanks designed to hold approximately 2,500 lbs of coffee cherry. The yeast developed for this process is done in a microbiology lab to increase effectiveness and prevent cross contamination with bacteria that may be occurr