Coffee trees in full bloom. A beautiful site to experience.
How exciting to see the flowers turn to green cherries. Our coffee crop is developing nicely.
When the cherry turns red, they are ready to harvest. The cherries do not ripen all at once, so this process is highly manual.
The coffee pulper removes the outer skin. It is then fermented for 48 hours. The skins can be dried and used as coffee flour. Nothing goes to waste.
The coffee is then placed onto mesh trays and subsequently loaded into our sizable dryer where it will be dried to 11% moisture.
Dried coffee. OK, just having a bit of fun!
We are not done yet...
Now we need to remove the parchment. We have done this process ourselves using our custom made parchment removal machine. We have also contracted it out to a third party when our harvest is significant.
Depending on the equipment used, roasting coffee can be either highly scientific, or plug and play simple.
The unique flavor profile of coffee reflects the natural environment, altitude, soil composition and weather. We also think you can taste the passion it takes to grow good cup of coffee.