Hoysala Coffee & Spices Company
Back

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

  1. Harvested By Hand — 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.

  2. Hand Sorting — In the field and yard

    Hand Sorting

    Cherries are spread and sorted again by hand to remove under-ripe, over-ripe and damaged fruit before processing.

  3. Siphoned to Remove Floaters — In the field and yard

    Siphoned to Remove Floaters

    A water siphon separates dense, quality cherries from floaters and debris, leaving only the best fruit for the next stage.

Two Routes from Fruit to Bean

Washed & Natural

  1. Washed Coffee — Washed and 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
  2. Natural Coffee — Washed and Natural

    Natural Coffee

    • Good fruit from the siphon is rinsed and air dried immediately to remove surface moisture
    • Drying time ranges from 14–28 days depending on what is being achieved

Drying & Storage

Slow Sun Drying, Rested in Storage

  1. Sun Drying on Fibre Mats — Drying and storage

    Sun Drying on Fibre Mats

    Beans are slowly sun-dried on special breathable fibre mats.

  2. Hand Raking — Drying and storage

    Hand Raking

    Beans are continuously hand-raked to facilitate even drying.

  3. Bagged at 12% Moisture — Drying and storage

    Bagged at 12% Moisture

    Beans are bagged at 12% moisture levels.

  4. Rested in Storage — Drying and storage

    Rested in Storage

    Packed in jute gunny bags, stored in well ventilated rooms and allowed to rest.

Curing & Packing

Hulling and Grading, Hand Garbling and Packing

  1. Curing House — Curing and packing

    Curing House

    Beans are cured (hulled or de-husked) only against order and processed to required standards.

  2. Grading — Curing and packing

    Grading

    Hulled beans are passed through a gravity separator to eliminate light beans, then through a camera-based colour sorter to eliminate off-coloured beans, and graded to specification.

  3. Hand Garbling — Curing and packing

    Hand Garbling

    Hand garbled to eliminate defects and bring them below 1%.

  4. Packing — Curing and packing

    Packing

    Packed in hermetic bags inside new jute (Ijira) gunny bags and marked.

Quality

Cupped and Scored Before It Leaves

Coffee cupping session with scored samples on the table
Every lot is cupped and scored by a certified Q-Grader before it leaves the estate.