Coffee

There are a lot of foods and drinks that I only have when I'm in Haiti.  I enjoy tropical fruits that taste so much better - sweeter and fresher - than the imports we can find in New Hampshire.  The flavors of Haitian mangoes and pineapple, melons and kenep make my mouth water!  Then there are the Haitian dishes that are delicious and unlike any of my familiar foods from back home.  Favorite Haitian treats include: warm, fried sweet plantains, the spicy slaw pikliz, creamy pumpkin soup joumou, savory vegetable mash legim, and the sweet hot cereal labouyi. 

While most Haitian food makes my taste buds happy, I think the flavor that I savor and miss the most is Haitian coffee.  I've been unable to replicate the taste of Haitian coffee when I'm back home, even if I manage to get my hands on some Haitian coffee beans.

The weeks in Bohoc introduced me to a dear sweet woman, Marita, who faithfully prepared delicious meals each day and also kindly prepared me coffee each morning.  When Hein explained the process of how coffee is roasted in the Haitian countryside, I understood better why it is so difficult to replicate.  It also gave me a greater appreciation for each delicious cup because of the effort that went into making it

The process begins with a carob pod (think molasses) which is wrapped in banana leaves and roasted until it's charred.  Then the green coffee beans are added and roasted until it's kind of a big caramelized mess.  Then mortar and pestle are used to create a fine ground powder which is often brewed in percolators over open fires.  

So, as I enjoy the luxury of a cup of coffee, I can't help but think of all the work that went into this cup.  As often happens when I'm in Haiti, my heart is opened to each gift - reminded to be thankful and to recognize the Giver of all good things... whether that's laughter shared with a friend, the gift of a new day, or a warm, creamy cup of coffee.

Many thanks for following along on this summer in Haiti!  Love in Christ, Jessie