"I’ve loved coffee since I was a child, I’m sure if you cut me I bleed single origin filter coffee. It's more than just a beverage to fuel you in the morning, it's an organic complex farmed product with a back story and real people behind every cup." -K. G., Managing Director
From bean to cup, a coffee’s aromas and flavours are shaped by an incredible journey that begins with how it’s grown and ends with that magical first sip.
Coffee beans start with coffee cherries that grow on trees. They are picked and as a coffee cherry ripens, its outer skin turns from green to red. The two methods commonly used to process coffee involve either washing or drying the cherries. The highest quality beans are packed into burlap bags and prepared for shipment, taking around two months to travel from the country of origin to the destination.
The sacks of coffee are brought into the warehouse and roasted, which takes roughly 13-18 minutes, exposing the beans to temperatures of around 400 - 460°F. Once the desired roast colour is achieved, the beans must be quickly cooled (quenched) to stop them from roasting any further and to lock in their finished roast colour. After roasting, the finished beans are randomly sampled to test for quality and approved batches are then packaged and shipped out. It's a long journey from the farm to your cup, so make it worthwhile by ensuring you brew your coffee to taste its best.
