It’s an uphill battle. Blight, bugs, soil composition, rainfall, temperature—a whole host of dangers lurks in the shadows of the surrounding shade trees, ready to divert the plants’ patient progress. If they do yield healthy, ripened coffee cherries, it’s probably a good thing the plants cannot know what’s in store for their colorful offspring: the picking, milling, drying, shipping, roasting, and eventually grinding—likely passing through some thirty pairs of human hands—that will transform their beans into a very, very fine cup of coffee.
Every step along the way could compromise the quality of the coffee.
Beans can be over-fermented, over-roasted, even transported in a dirty truck that will affect how they smell , taste and their life energy. It’s a high-risk process.
Plant pedigree, altitude, micro-climate, cultivation, transport and storage, all play a part in maintaining the coffee bean’s life energy into the final cup. Green coffee beans are literally seeds of potential flavor and life energy, each with its own particular nature.
The ideal HanaRa coffee for you need to maintain their life energy from the bean into your cup. The more life energy inside, the more your body can accept it.
Your body never lies…
( dr Goodheart, USA )