Yeah, so, another harvest, another curveball. We always try to get some early picked Amarillo from Virgil Gamache Farms, and on this particular day they wrapped up picking about and hour before we could make it to the farm…so, we just grabbed a shovel and headed to the kiln, where we scooped up a couple hundred pounds off the top layer and called it a day. The moisture content was still pretty high, but it did add another unknown variable in regards to our process – Would we pick up more bitterness? Would the Amarillo throw some more interesting/different flavors? Would it still come across as chewy/leafy/cholorphylic?