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Brewing
There are a number of brewing methods to choose from, and the roasted beans are ground coarser or...
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Uploaded on Aug 11, 2010
Tasting
Before our coffees are packaged and sold, batches of freshly roasted coffee are “cupped” to ensure...
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Uploaded on Aug 11, 2010
Sorting, Quality Testing, and Feedback
In preparation for export, green coffee is hand-sorted for defects and then by size.
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Uploaded on Aug 11, 2010
Roasting
Roasting is the process whereby green coffee beans are transformed into light-, medium-, or dark-roasted beans ready for brewing.
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Uploaded on Aug 11, 2010
Drying
The coffee is then dried, typically lying in the sun for up to two weeks, constantly turned and...
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Uploaded on Aug 11, 2010
Exporting
Once the green coffee is sorted, it is packaged in large burlap bags for shipment to our roasting facility.
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Uploaded on Aug 11, 2010
Depulping
Coffee cherries must be depulped within twenty-four hours of picking, or they will ferment in their...
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Uploaded on Aug 11, 2010
Harvesting
Most farms and cooperatives harvest their coffees by hand. The coffee cherries do not all ripen at...
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Uploaded on Aug 11, 2010
Blooming
First, white flowers develop, releasing a jasmine-like fragrance and lasting only two or three...
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Uploaded on Aug 11, 2010
Planting
Coffee trees begin in nurseries, where they grow for about a year before being sent to coffee farms...
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Uploaded on Aug 11, 2010
Ripening
Seven to eight months after flowering, the cherries ripen, first becoming yellow, then a fiery red....
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Uploaded on Aug 11, 2010
The Coffee Journey: From Cherry to Cup
Mayorga Images
The Coffee Journey: From...
Origin Trip to Costa Rica
Origin Trip to Guatemala
Origin Trip to Nicaragua
Cupping At Origin
