FAQs

Harvesting

Coffee cherries are usually hand-picked for quality, ensuring only the ripest cherries are selected. This selective picking is especially important for high-quality, single-origin coffees.
Alternatively, strip picking—done by hand or machine—removes all cherries at once, regardless of ripeness, and is typically used for lower-grade coffees.

Processing Methods

Once harvested, cherries are processed to separate the coffee beans from the fruit. The method of processing plays a major role in defining the coffee’s flavour profile.

Washed (Wet) Process

• Sorting and Cleaning:
  Cherries are submerged in water; ripe ones sink, while unripe or defective ones float and are removed.

• Pulping:
  A de-pulping machine removes the skin and most of the fruit flesh, leaving beans coated in sticky mucilage.

• Fermentation:
  Beans are fermented in water tanks for 12 to 48 hours (depending on temperature) to break down the mucilage.

• Washing:
  After fermentation, beans are thoroughly washed to remove any remaining mucilage.

• Drying:
  Cleaned beans are dried on patios, raised beds, or in mechanical dryers, regularly turned for even drying.

Key Flavour Traits
Clean, bright flavours, higher acidity, lighter body, and strong clarity—ideal for highlighting a bean’s origin characteristics.

Natural (Dry) Process

• Sorting and Cleaning:
  Cherries are sorted to remove defective fruit.

• Drying:
  Whole cherries are spread out and sun-dried on patios or raised beds, turned frequently to prevent spoilage. Drying can take several weeks depending on climate.

• Hulling:
  Once dried, the hardened outer layers (skin and fruit) are hulled away to reveal the beans inside.

Key Flavour Traits
Fruity, rich, and sweet flavours, often heavier in body and lower in acidity. Can showcase berry or tropical fruit notes.

Semi-Washed (Honey) Process

• Pulping:
  Outer skin is removed, but some or all of the mucilage is left on the beans (depending on the style—yellow, red, or black honey).

• (Optional) Fermentation:
  Some honey processes include a short fermentation to loosen the mucilage.

• Drying:
  Beans are dried with mucilage still attached, imparting sweetness and body.

Key Flavour Traits
Balanced between washed and natural—offering sweetness, mild fruitiness, medium acidity, and a creamy mouthfeel.

Drying (for All Processes)

Proper drying is critical to preserve coffee quality and prevent mold.
Beans are spread on patios, raised beds, or placed in mechanical dryers and turned frequently for even drying. Target moisture content is around 10–12%.

Hulling

After drying:

• Washed beans have their parchment layer removed.

• Natural beans have their dried fruit skins and parchment hulled away.

• Honey-processed beans have the dried mucilage and parchment removed.

Sorting and Grading

Beans are sorted by size, weight, and quality. Defective beans are removed, and grading is based on origin, altitude, and potential flavour characteristics.

Roasting

Green coffee beans are roasted to develop their flavours and aromas.
Roast profiles are carefully tailored depending on the processing method and the desired flavour outcome—highlighting acidity, body, sweetness, or fruitiness.

Brewing

Finally, the roasted beans are ground according to the brewing method (e.g., espresso, pour-over, French press) to ensure the best extraction and showcase the coffee’s unique character.

When brewing a freshly roasted bag of coffee, patience pays off. It's best to let the beans rest in its sealed bag for a short period after roasting—we recommend between 7-14 days to allow the flavours to develop more fully.

Brewing too soon can lead to an overly acidic or sour cup, as you're extracting excess CO₂ that hasn't yet escaped. Around 40% of these gases are released within the first 24 hours, but the degassing process slows significantly after that.

For optimal freshness, store your coffee in a sealed container at room temperature. Avoid places like the fridge or near an oven, where moisture and heat can accelerate oxidation and degrade the flavour.

We believe coffee tastes best when ground fresh, so we only ship whole beans to preserve maximum flavour and freshness.

You'll receive a tracking link in your dispatch confirmation email.

Shipping costs are calculated at checkout based on your order and location. We’ve kept rates as low as possible and as we grow we hope to get to the point where we can offer free shipping.

Our packaging is fully recyclable, using carefully sourced paper and plastic. Check with your local recycling center for proper disposal.

We ship Monday to Friday. Orders placed before 12PM are usually roasted and dispatched the same day; otherwise, they go out the next business day.

You can cancel or modify your order before 9 AM on dispatch days. Just contact us with your order number—changes or refunds may take up to 48 hours to process.

We accept returns of unopened coffee in original packaging within 14 days of dispatch. Return shipping costs are the customer’s responsibility.

Please send a photo of the items in their original packaging and return them within 14 days of delivery. Use the Contact Us form, and we’ll resolve the issue promptly.

We accept payment via credit/debit cards, Klana, and other methods as listed at checkout.

If you are expecting an email and have not received it, please check in your spam/junk folder. If not contact us directly using the contact form.