Our process

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  1

  Coffee harvesting

  Coffee harvesting is the process of collecting ripe coffee cherries from coffee plants. Since coffee cherries do not all ripen at the same time, careful selection is essential to maintain high-quality coffee. Only fully ripe, deep-red cherries should be picked, while green, overripe, or damaged cherries should be avoided. After harvesting, the coffee cherries are transported to the wet mill, where they undergo careful sorting to remove unripe, overripe, damaged, and foreign materials. The properly sorted cherries are then processed to remove the pulp and prepare the coffee beans for the subsequent stages of washing, fermentation, drying, and grading

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  2

  Processing

  Washed (Wet) Process: The cherry pulp is mechanically removed using a depulper. The remaining sticky mucilage is broken down through natural fermentation in water tanks (12–48 hours), then rinsed away. This yields a clean, bright, and highly acidic cup.Natural (Dry) Process: The freshly picked cherries are spread out whole on raised African drying beds or patios. They dry in the sun with the fruit intact, which imparts a heavy body and sweet, fruity notes to the final brew.Honey (Pulped Natural) Process: The cherry skin is removed, but the sticky mucilage is left on the bean during the drying phase. It balances the clarity of washed coffee with the syrupy sweetness.

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  3

  Drying

  Raised Drying Beds: The most common and recommended method, particularly in regions like Kenya. Mesh platforms elevated off the ground promote excellent airflow and protect the beans from ground moisture and dirt.Patio Drying: Spreading beans in a thin layer over clean, flat concrete or brick surfaces. This is cost-effective but requires careful monitoring and constant raking to ensure even drying.Mechanical Dryers & Solar Tunnels: Enclosed or machine-driven systems that offer high precision, speed up the process, and protect beans from adverse weather and rain

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  4

  Sorting & Grading

  Sorting and grading is an important stage in coffee processing that determines the quality, consistency, and market value of the final product. Sorting and grading coffee beans involves classifying green beans by size, shape, density, and color, and manually or mechanically removing defects. This critical process ensures a consistent roast and eliminates bitter, off-tasting beans, directly determining the coffee's quality and market value.

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  5

  Transportation for Roasting

  Coffee transportation and marketing cover the vital logistics and sales channels that move beans from wet mills to consumers. These interrelated stages determine a coffee’s quality, traceability, and final profitability