Eleven hectares under the Soutpansberg
My grandfather put the first Beaumonts in on this slope in 1989, because the frost that catches the valley floor never quite reaches it. We farm eleven hectares now, mostly Beaumont and A4, dryland where the soil is deep and drip where it is not. Everything is dehusked the day it falls and dried slowly on the farm for about ten days before it goes anywhere near the cracker. We crack, sort and grade in the shed at the top of the werf, so a kernel in a bag here has never been on a truck. The shop is the old dairy beside the packhouse. There is coffee, there is usually something warm out of the oven, and you can taste every single thing on the shelf before you decide.
