My Quest to Find Tenerife’s Hidden Coffee Treasure
Tenerife’s wild terrain hid a secret, shared only in hushed tones among the locals – an abandoned coffee grove tucked away in a lush ravine called a “baranco.” Fueled by my curiosity and a tip from the locals, I embarked on a journey to uncover this hidden coffee treasure, a forgotten piece of Tenerife’s agriculture history waiting to be uncovered.
My first attempt in May was a bit too early. The coffee cherries I found were not quite ripe yet. It became clear that patience would be my best friend in unlocking the secrets of this concealed coffee paradise.
When I returned to the site in late July, I was met with success. The coffee cherries had ripened perfectly, boasting vibrant colors and a captivating aroma. But there was a catch – determining their ripeness required a refractometer, a tool I had forgotten during my initial visit. Undeterred, I carefully collected the cherries with hope in my heart.
These cherries were destined for greatness. They made their way to a local nursery known for nurturing tropical plants. The nursery’s expertise was invaluable, as they transformed the cherries into coffee seedlings, ready to embark on their journey of growth.
Interestingly, my first attempt at germination yielded only a 5% success rate, highlighting the importance of waiting for cherry ripeness. However, my second attempt, using the ripest cherries, resulted in an impressive 100% germination rate. These seeds were as resilient as my determination.
The abandoned orchard, nestled between cliffs in the baranco, held an air of tranquility, a hidden paradise. Palm trees, intricate irrigation channels, and exotic plants added to the charm of this secluded sanctuary. Here, the coffee enjoyed a unique microclimate, creating the perfect conditions for cultivation.
These resilient seedlings will soon form the foundation of my first coffee fields. With careful planning and a deep respect for the land’s history, my journey of rediscovery continues. Tenerife’s coffee legacy, once forgotten, is making a comeback, one seedling at a time.
And as a special note, there is a strong likelihood that this coffee is of the Arabica variety, possibly Typica, with its origins tracing back to the Isle of Fogo in Cape Verde—an exciting piece of history that adds depth to our coffee’s story.
But the story doesn’t end with seedlings. I processed some of the harvested cherries and transported them back to London. There, they underwent meticulous roasting and quality testing. The results surpassed my expectations, promising a future where the rich flavors of Tenerife’s coffee heritage could be enjoyed once more.
Stay tuned for more updates on this Tenerife coffee venture. We look forward to the day when we can savor the fruits of our labor and raise a cup to the serendipitous discovery that started it all.