Wet milling, dry milling, yeast, curing, and roasting all play a huge part in the flavor and quality of coffee and chocolate. Come along and discover the future with us!

Creating this page as a discovery and resource area for customers interested in providing feedback on the various coffee and chocolate experiments I conduct on the farm. From time to time we enjoy tinkering with our milling, fermentation, and roasting processes. If you are interested in lending your comments on the work we are doing please contact me through email at les@lbdcoffee.com. We will include you when we circulate samples and you can provide helpful feedback through our farm blog. Mahalo. Les