How We Do It
Caring for the Coffee
Cultivating Arabica coffee is a delicate operation that is heavily influenced by numerous factors such as climate change, the varietals being cultivated and even each day’s weather. This calls for careful attention to our agricultural plans and practices. To mitigate the increasing effects of climate change including sudden periods of heavy rainfall and long periods of drought, we carefully monitor soil nutrient levels and supplement depleted macronutrients and micronutrients. This not only mitigates the effects of changing weather but also serves to reduce disease and pest pressure, providing an alternative to harmful inorganic chemicals.
The first blossoms usually appear in March, depending on when the crucial blossom showers arrive. These flowers give way to berries that mature over the course of the two monsoons from June to November. Berries begin to ripen in late November and picking lasts for the following three months.
Ripe Arabica fruits are carefully hand-picked, sorted, pulped and fermented. (Several rounds of picking to ensure that only ripe fruits are picked)
The coffee is washed manually and mechanically in a tank using clean stream water.
The Next 15 Days
The coffee is sundried to bring down moisture, enhancing taste and fragrance.
The dry parchment is packaged and dispatched to processing mills
Well-ripened Arabica berries are hand-picked by expert women workers, hand-sorted and processed the same evening in aqua pulpers. Pulping, followed by several rounds of manual and mechanical washing with fresh stream water completely peels the berries without damaging them or affecting flavour. Thereafter, the pulped coffee is fermented overnight to bacterially remove the mucilage and build delicate flavour.
The next morning, the coffee is washed mechanically and manually to give it that glazy-green appearance. This wet parchment is then sun-dried on concrete drying yards for a period of 10-15 days to bring down moisture to ideal levels of 10-11%. Sun-dried parchment, ready for dispatch, is packed and stored in a controlled environment to preserve the finer attributes of this unique flavour that roasters worldwide cherish. This resting period provides the additional benefit of further improving cup.