We live on the west coast, have three grown children, one grandchild, and three cats.
Mark retired from the computer industry in 2020. His current passions are coffee (roasting, brewing, tasting) and videography/photography. He is a Ham Radio operator (ag6cl), and enjoys creating web sites.
Coffee Roasting
Besides green coffee beans from Hawaii, Mark has roasted beans from the following countries. Country count to date is 33.
Africa
- Ethiopia
- Yemen
- Burundi
- Cameroon
- Congo
- Kenya
- Malawi
- Rwanda
- Tanzania
- Uganda
- Zambia
Asia
- India
- Indonesia (Bali, Java, Sulawesi, Sumatra, Papua New Guinea)
- China
- Timor-Leste
- Philippines
- Thailand
- Vietnam
Americas
- Bolivia
- Brazil
- Columbia
- Costa Rica
- Dominican Republic
- Ecuador
- El Salvador
- Guatemala
- Haiti
- Honduras
- Jamaica
- Mexico
- Nicaragua
- Panama
- Peru
Some coffee producers have been experimenting with co-fermentation. Fermentation is part of the process used in removing the coffee cherry pulp from the bean. Co-fermentation is where a fruit is added as part of this process to add different flavors. The following interesting coffees have been roasted and tried:
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- Colombia Huila Monteblanco – Purple Caturra – Passionfruit Co-fermented Washed Processed (very sweet)
- Colombia Premium Huila – Finca Los Sauces – Gesha Lemon Lime – Coferment Natural (best so far, more subtle)
- Indonesian Sumatra Bener Meriah – Gayo Aalamin – Typica Wet-hulled ”Lychee” Co-Ferment (sweet)