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We started working with Elias early 2012 and did our first harvest together in May – July 2012. Since then we have been working hard, every harvest, in order to improve the infrastructure at the farm and of course improving the farming and processing practices. With each harvest, the coffee quality has improved and become more consistent giving a very clean and sweet taste in the cup. This is our biggest project with a single farmer so far and if you want to learn more, we have published a book about all the changes and progress we have made with Elias and his farm. Here is a short summary of the things we have changed on the farm so far: improved the picking and implemented sorting of all coffee cherries before it is delivered and processed; pickers are paid a lot more in order to do a more selective picking, as well as building sorting tables so that the pickers don’t have to sit on the ground while sorting the cherries before they are delivered for processing; improved and cleaned up the wet process in order to make sure the product is clean; improved the drying process by drying the coffee in shade for40 days instead of the normal 6 days, helping to keep the coffee fresh for a lot longer; improved logistics and storage by storing the coffee in cooler climates; improved the milling of the coffee where we are now separating the different screen sizes within a lot in order to make a more uniform roast of the coffee; separated all daily pickings and varieties so that daily picking is now only of one variety and is processed, dried and kept separate in storage. Now we cup through all daily pickings and build lots based on cupping score, harvest date and cultivar.
How we work
Coffee Production Process
Picking & Sorting
The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand-sorted before they are processed to make sure only ripe cherries are processed together.
Depulping, Fermenting & Washing
After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14-16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All ﬂoaters are removed during the washing.
The parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25-35 days.