Bean History
Harvesting
The harvest takes place between October and February in the high-altitude Birbirsa region. Partner farmers cultivate heirloom varieties using traditional shade-grown and organic methods under natural forest canopies. This environment allows the coffee cherries to develop slowly and naturally. Through the “Zero Defect Cherry Picking” initiative, workers are trained to perform selective manual harvesting, ensuring only the blood-red cherries are collected at their peak sugar content.
Sorting
Upon arrival at the Birbirsa washing station, the cherries undergo meticulous sorting. They are floated in water to separate low-density fruit, followed by rigorous hand-sorting to remove any remaining under-ripe or defective cherries. This precision in selection ensures that only the most uniform and highest-quality cherries proceed to the washing and pulping stage, meeting the strict standards of the global specialty market.
Processing
This lot is prepared using the traditional washed method, which highlights the purity and precision of modern craftsmanship. After pulping, the beans are fermented and thoroughly washed to remove all mucilage, resulting in a clean and bright profile. The parchment is then spread on raised African beds for controlled drying. This careful process is designed to preserve the coffee’s distinctive sensory attributes, including its creamy body and complex flavor notes.
