Noni's Roastery

07/27/2025

10/16/2024

Honey processing: the sweet spot between natural and washed methods! 🍯 This hybrid technique combines the best of both worlds, removing the outer shell while leaving the inner mucilage layer intact. As the beans dry in the sun, they're raked regularly to prevent mold and lock in that sweet, honey-like flavor. The result? A unique flavor profile that's both fruity and sweet, with hints of caramel and chocolate. 🍫

But that's not all! Honey processing has several variations, each with its own distinct flavor profile. The amount of mucilage left on the beans during drying determines the flavor intensity:

- Minimal mucilage: Cleaner, brighter flavor
- Moderate mucilage: Balanced flavor with hints of caramel and chocolate
- High mucilage (up to 90%): Intense caramel and chocolatey notes

From minimal to intense, there's a honey processing variation to suit every coffee enthusiast's taste buds.

Whether you're a coffee connoisseur or just discovering the joys of honey processing, this method is one to explore 👌🏻

10/15/2024

10/02/2024

Washed method - After sorting the unripe cherries from the ripe, the first step in the washed processing method is to depulp the cherries. They are dumped in the hopper of a pulper machine, where the cherry skins are pressed, split open, and most of the mucilage (a sticky substance covering the bean) is removed. Then, they are soaked for 24-36 hours to remove the last of the pulp and mucilage, resulting in a cleaner, brighter flavor than the natural process. The final step is to dry them out on large flat surfaces in the sun, such as concrete patios or raised beds, and regularly rake them to ensure even drying and protection from spoiling. This method is currently the most popular due to its consistent results and ease of export and storage.

10/02/2024

We are just devastated by the damage done by Hurricane Helene. Along with praying for the victims, we are going to donate 15% of all orders placed in October to Samaritan's Purse. God bless their efforts to bring relief and hope during this time of rebuilding.

10/02/2024

Praying for those devastated by hurricane Helene. 😭🙏🏻

09/27/2024

Have you ever wondered how your favorite cup of coffee gets its unique flavor and aroma? The secret lies in the processing method, which plays a huge role in shaping the final taste. Let's explore the four main coffee processing categories: Natural, Washed, Honey, and Pulped Natural. First up, we have Natural - the oldest and most traditional method.

This labor-intensive process involves laying out coffee cherries on a flat surface for 3-6 weeks, carefully rotating them with a rake under the sun until the moisture content drops from 45-55% to 10-12%. The result? A rich, full-bodied coffee with intense fruity and floral notes and a hint of winey acidity.

Despite its inconsistency, Natural processed coffee has a loyal following worldwide. It's sourced mainly from countries like Ethiopia, where water scarcity makes this method a vital economic choice. Yet, even countries with ample water resources are drawn to Natural processing for its unique flavor profile. While it yields less than washed processing, Natural processing brings an unmistakable wild flavor that coffee enthusiasts enjoy. Join us as we delve into the world of coffee processing and uncover the distinct characteristics of each method!

09/25/2024

Coffee borer beetles are widely considered the top pest for coffee farmers. They start by boring a small hole in the berry (hence the name) and depositing eggs, which hatch and then feed on the bean. Originating in Central Africa, they can now be found in nearly every other coffee-producing country, except Nepal and Papua New Guinea. It's estimated that they've cost the coffee industry worldwide over $500 million in losses! No wonder farmers despise these tiny troublemakers! Along with fighting these pests with pesticides, farmers also appreciate the birds that eat these beetles, thanks to the yellow warbler in particular, which consumes 50% of the coffee borer beetles and saves the average-sized coffee farmer nearly $10,000 annually. Go, Warblers!

09/23/2024

The cherry on top of our adventure to Gold Mountain Roasters, was a cupping session with Ben! He graciously shared his expert cupping techniques with us, and we had the pleasure of savoring some exceptional coffee. The flavors were all impressive and we struggled to choose our favorites. We'll be sharing more about the specialty coffee in the near future, so stay tuned for that. Thanks to Ben for an unforgettable experience!

09/23/2024

We're excited to share details from our weekend adventure! Ben, from Gold Mountain Coffee Growers generously invited us to his facility to learn about sample roasting techniques. We took a trip to Washington DC, our first time in the city, and discovered some amazing food and coffee spots. Our time there was incredibly rewarding - we gained valuable knowledge and had an absolute blast! Ben is not only an expert in coffee but also a fantastic host, easy to talk to, making our experience even more enjoyable. His sample roasting setup is impressive, and we can't wait to share more about it with you!