Coffee starts with a baby coffee tree. It can takes 3 to 5 years before it starts producing coffee. The altitude, soil and climate all have an impact on the final quality of the coffee.

  

Once the tree is mature it produces coffee cherries. Some coffee trees produce coffee all year round, others are seasonal. About 25 coffee cherries need to be picked to produce a single espresso.

 

Great coffee is picked by hand. Only the ripe cherries will produce the best flavours.

   

The cherries are then processed using varios methods such as the dry and wet method. Once the coffee is dried the parchment skin is removed exposing the green coffee bean.

    

The green coffee arrives in green sacks. We add the green beans to the coffee roaster and load the profile for the coffee we are roasting. We then slowly roast the coffee according to the profile and achieve consistency by roasting to the same temperature in the same amount time each time. Once roasted, we air cool the coffee and destone before packing. Each coffee has its own ideal roasting profile and we do our best to find that profile each and every time.

   

All coffee is packed in special packaging to ensure freshness and labeled with information about the coffee such as the roasted on date. Then it is up to the barista to extract the best flavours from the coffee. Freshness, dosage, extraction times and volumes are all extremely important.

As you can see, delicious coffee is a combination of the grower, roaster and barista.