Tonight is our first little league game of the season, and since Trace is managing Jack's team, we're all involved (team parent here, in charge of rounding up those volunteers). There is always an added level of excitement to the games, and it will be fun to see their practicing pay off.
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| I know, bad picture, but it's good to see this tall guy again. |
This last week was a busy one in our family. On Tuesday Caroline was a darling actress in her class musical, and Jack had a field trip to
Sutter's Fort and
Old Town Sacramento. He got to experience a classroom as it would have been in 1854 at the
Schoolhouse Museum. It was fun to observe, especially when the boys and girls had to bow/curtsy before answering the teacher.
We had a number of other things going on this week, so that I'm glad it's Friday. The best news is that Andrew is here right now, on leave after graduating from submarine school. We had a family dinner last night, and a house full of my favorite people makes my heart happy.
This week we are featuring another Ethiopian, so that you can see the difference in processing. This is our washed Ethiopian Yirgacheffe, meaning that the fruit and mucilage is washed off the bean, using water. The Ethiopian which we highlighted last week was a natural, and it was dried with the fruit intact. The natural, or dry-processed method, is the way coffee was originally processed.
Most coffees these days are washed: it allows you to taste the flavor of the bean over the fruit of the cherry. Which processing you favor, however, is personal preference. This week we wanted you to be able to taste these side by side, so you can see the difference. You can use the code
side by side to try a four ounce cup of each. We'd love to hear which you prefer.
I wish all of you a lovely spring weekend, whatever you are doing. We'll be enjoying the beginning of the baseball season, and some good family time. And of course we'll be drinking good coffee. Cheers!
--Holly F
ike
