We work closely with farmers to source top-quality cherries and state-of-the-art processing methods to ensure each bean is treated with care, whether it's washed for clarity, dried in the cherry for fruitiness, or fermented in innovative ways to unlock bold new profiles.
Explore the different processing methods we use, and discover how each one brings out something special in every origin.
We work with smallholder farmers in Uganda’s renowned coffee-growing regions to hand-pick only the ripest cherries, ensuring traceability and exceptional flavor from the very beginning.
Miriam, one of the farmers we partner with in Mount Elgon, begins harvesting at sunrise, picking only the ripest cherries by hand — a practice that has been passed down for generations.
After harvesting, the cherries are carefully sorted to remove any underripe, overripe, or damaged cherries. This sorting process is done manually and sometimes through flotation tanks, ensuring that only the best cherries are chosen for further processing.
We pulp the beans, ferment them in water, and wash them thoroughly to remove mucilage. This method produces clean, bright coffee with high acidity, enhancing clarity and highlighting the bean’s inherent flavors from our origins.
We dry whole cherries in the sun, allowing the beans to absorb the fruit’s sugars. This method results in a full-bodied, fruity flavor profile, often with wine-like or berry notes, depending on the origin and processing conditions.
We pulp the cherries, leaving some mucilage on the beans as they dry. This partial fermentation creates a balance of sweetness and acidity, resulting in a syrupy, rich cup with vibrant fruit and floral characteristics.
We carefully monitor our beans on raised beds throughout the day, ensuring consistent exposure to sunlight.
The drying process takes place at our dedicated processing stations, where we actively control moisture levels to ensure even drying, preserving the beans' unique flavors for an exceptional cup profile.
At our processing stations, we use mechanical hullers to carefully remove the outer parchment layer from the beans. This process is done with precision to preserve the beans’ inherent flavors, ensuring that each bean retains its full potential for exceptional taste in the final cup.
During dry milling, the beans are hulled to remove any remaining husk and imperfections. They are then graded by size and quality, ensuring uniformity and consistency. This process preserves the beans’ natural flavors, ensuring only the highest-quality beans are selected for export or roasting.
Quality control is crucial to ensure every batch meets our high standards. We conduct cupping sessions to assess the aroma, flavor, and consistency of each batch. This process allows us to identify the unique characteristics of every coffee, ensuring only the finest beans reach our customers.
After cupping, we package the coffee in airtight, food-grade bags, including GrainPro liners, to maintain freshness. Stored in our state-of-the-art warehouses, the beans are kept in optimal conditions, preserving their quality until ready for export and ensuring they arrive in perfect condition.
We work closely with trusted shipping partners to ensure smooth export. Our coffee is prepared with all necessary documentation, including certifications such as Fair Trade and Organic, ensuring compliance. We offer both FOT and FOB options, ensuring flexibility and reliability for our international customers.
