In the Antebellum era, coffee’s popularity was on the rise. On small subsistence farms like the Etheridge farm, coffee was likely purchased as green, unroasted beans that could be roasted as needed and stored green for nearly two years! This program takes a hands-on approach and shows the entire coffee preparation process of the mid-19th century, from roasting and grinding to brewing and tasting! Participants may join this ongoing program at any time throughout the day.