Our growing rituals

Planting

Every year new plants are needed to replace the old, low yielding plants or to extend the crop. It takes about 30-40 days for the seeds to sprout and another 150 days to be big enough to be transplanted into the fields.
Growing

We wait about 3 years for a plant to be ready for harvest.
Harvesting

The number of coffee cherries a single plant yield depends on region, climate and agricultural practices.
Selection

We select the highest quality cherries by checking their colour, shape and density.
Processing

Coffee cherries can be processed in several ways; natural, fully washed, semi-washed, honey or other secret methods…
Drying

To ensure the quality of the coffee is maintained the moisture content has to get to 12%. This is a critical part of the post-harvest process.
Hulling

We hull to remove the husk for “natural” processes or remove the parchment for all other processes, revealing our green coffee beans.
Sorting

Usually done by machine and sometimes a combination of machine and hand. We sort the green beans based on size, density and colour. A lot of impurities found in coffee are removed during this process.
Preparation

Depending on our selection and taste profiles samples of the green beans are sent to our lab in the roastery where our coffee experts taste and evaluate every coffee we source directly from origin.
Export

Coffee is packed in bags, usually, 60-70 kg, put in a container and shipped by sea to our Roastery in Europe.