For every great tasting cup of coffee that you drink, there’s a lot more that goes on ‘behind the scenes’. From the very start of the process to the end, so much care and dedication goes in to ensuring that you drink the perfect cup.
So if you’re the sort of person that appreciates the finer detail and has a genuine passion for coffee, we’re certain that you’ll enjoy and appreciate everything that goes into bringing you our artisan coffees.
The Coffee Plant
Being a tropical plant, it requires a very narrow temperature range, striking the balance by not being too hot or too cold. Coffee plants grow in a range of soil types and prefer the more acidic soils that have good drainage, where regular pruning is also necessary to keep a productive tree. When the Coffee plant has developed and becomes a shrub with a straight trunk it will have dark shiny leaves that will grow along the branches in pairs. When the white flowers open, a strong yet refreshing scent will conquer your senses.
- When ripe, the fruits of the Coffee plant are red, though they can be orange, pink or yellow on some varieties.
- These fruits take 7-8 months to ripen.
- The best time to harvest the bean is when the fruit is a cherry red.
- Harvesting is done by shaking the trees, forcing the tree to drop its fruit.
- Once the coffee fruits have been collected the sorting process takes place, separating the ripe from the unripe.
- The maturity of the fruits are distinguished by colour, where yellow means they’re not mature enough and black means they’re too mature.
- Other visual defects are also sorted at this stage.
- The outer cases are removed once the fruits are ripe and can be done through several processes such as ‘Wet Processing’ or ‘Dry Processing’.
- The cleaning process is used to remove the Silverskin, Parchment and Mucilage.
- The Mucilage is removed straight away by coaxing microorganisms to eat it. The bean, still covered by the Silverskin and Parchment, is then dried in the sun.
- A hard, green-blue bean is left of varying sizes.
- Some beans may be broken and must be sorted to separate between the malformed and damaged seeds.
- The seeds are separated by size, density and colour.