Where it all begins: The harvest

Our journey begins in the remote plantations of Central America, Africa and Asia, where coffee grows under vast skies. Here, Arabica coffee thrives at high altitudes, while Robusta prefers the warm and humid climate of the plains. Coffee harvesting is an art passed down from generation to generation. Methods include picking (a gentle process where only the ripest cherries are carefully selected) and stripping (a faster and more intensive method). Each method helps shape the profile of our coffee. The entire harvesting cycle can take 3 to 4 months depending on location and climatic conditions.

The heart of the process: Drying

After harvesting, the beans are gently dried. This process can take from a few weeks to up to 3 months, depending on the chosen method and climatic conditions. Drying methods vary greatly: The natural method involves drying the beans in the sun for weeks, while the washed method involves removing the pulp of the
bean and immersing it in water to remove sugar residues before drying. This step serves to preserve the integrity and highlight the unique aromas of the coffee.

The art of roasting

The transformation continues in roasting, where the green coffee develops its aromatic complexity. This process is as delicate as it is crucial: a balanced ratio of temperature and time defines the final character of the coffee. Roasting can take from a few minutes to about 20 minutes, depending on the roasting method and the desired flavor profile. This is the last chapter of a journey that comes from afar and ends in our favorite cups.