Bean History
Harvesting
When the coffee is ripe, it is exclusively hand-picked to ensure only red cherries are harvested. Any green or unripe cherries are left on the tree until they become red. To maintain this high standard, our workers make multiple rounds over several weeks, selectively harvesting only the fruit at its peak maturity.
Sorting & Processing
Following the selective hand-picking, the cherries undergo a secondary evaluation. This stage focuses on uniform quality, ensuring that only the finest red cherries proceed to the drying beds. This rigorous attention to detail at the start of the process is what defines our Grade 1 specialty standard and ensures a clean, consistent cup profile.
Drying
The hand-picked cherries are spread on raised drying beds for 12–15 days and turned regularly to ensure even drying and prevent mold. Once the parchment coffee reaches the optimal moisture content of 11–12%, it is hulled and carefully sorted by size and density. Finally, the coffee is graded for quality before being professionally bagged for export.
