Seeds from selected coffee trees are sprouted in the farm’s nursery to ensure a healthy start to life. Seedlings are then replanted in the shade provided by a canopy of large tropical trees.
The infant seedlings need between 3-6 years to mature and begin producing delicious, ripe coffee cherries.
Due to the uneven ripening of coffee cherries, farm workers hand select and harvest the fruit at its peak ripeness. This often leads to multiple harvests of the same tree throughout the picking season.
On average, one coffee tree will only yield approximately enough green coffee to produce a single bag of roasted coffee.
We primarily use the washed method to prepare our green coffee. In this process, ripe cherries pass through a pulping machine to remove the outer skin.
Beans are then left to soak in water, assisting in the removal of the green coffee pulp. The washed green coffee is then left to dry in the sun for up to 8 days in preparation for shipment.
Green coffee is packaged in large burlap sacks and aggregated for wholesale purchasers.
The purchased green coffee is then placed on shipping vessels to journey from all corners of the world, before finally reaching its roasting destination in the U.S.
The roasting process removes all remaining water and begins to convert the green coffee starches into sugars. Each green coffee is roasted to bring out its unique natural flavor and highlight characteristics of its origin.
The roasting process takes a great deal of skill and experience to perfect and can be viewed in the same lens as a chef knowing just the right time to remove a steak from heat.
The coffee is in your hands now and only you are able to create the next chapter.