Our Process
From Fruit to Bean, Our Way
Washed, Naturals, Monsoon and Experimentals. Every coffee is traceable to the farm, allowed to rest for a minimum of 30 days, processed and stored in hermetic bags, analysed by a certified Q-Grader, and shipped only after PSS approval.
IN THE FIELD AND YARD
Harvested By Hand
Every cherry is picked by hand in multiple passes so only ripe fruit makes it to the yard.
Two Routes from Fruit to Bean
Washed & Natural
Washed Coffee
- Temperature based fermentation is conducted with an avg. time of 12 hours
- Fermented coffee is double washed & air dried immediately
- Unfermented coffee is processed through a de-mucilager, rinsed & air dried immediately
- Drying time ranges from 9–11 days
Drying & Storage
Slow Sun Drying, Rested in Storage
Sun Drying on Fibre Mats
Beans are slowly sun-dried on special breathable fibre mats.
Curing & Packing
Hulling and Grading, Hand Garbling and Packing
Curing House
Beans are cured (hulled or de-husked) only against order and processed to required standards.
Quality
Cupped and Scored Before It Leaves
Every lot is cupped and scored by a certified Q-Grader before it leaves the estate.