That’s it for this year’s indoor coffee harvest.
Truthfully, I wasn’t expecting any fruit at all — I was surprised when it flowered last spring, and even more surprised to find clusters of green coffee cherries.
It’s been a few months, and the last of the fruit is ripe (as coffee cherries ripen on the tree unevenly).
I’ll process these, ferment the remainder of the fruit off of the green beans, and dry them thoroughly.
If I roast all the beans from this year, I could probably make one shot of espresso.
