Green Coffee Sourcing

Speciality coffee must have a cup quality level of over 80/100 points graded by a certified Q Grader. The coffee cultivation, variety and growing conditions are fundamentally different for speciality coffee. It is predominantly shade grown at high altitudes, 1000m above sea level, with the correct sunlight and soil conditions. Speciality coffee is usually hand picked and sorted by farmers to ensure only the ripe cherries are processed. This is labour intensive as the trees need picking
several times. The commitment to quality is rewarded by premium prices paid by coffee roasters and traders.

We are always searching for more coffees worldwide, bringing greater variety and colour to the flavour palate. There is great significance in identifying the character of each bean and bringing it into the spectrum of coffees loved by our customers. Our coffee goes through a decisive process of selecting the most suitable bean by considering the terroir, altitude, variety and processing method.

We request seasonally fresh samples from our farmers and suppliers. Once received, we perform a visual inspection of all green coffee. The moisture content is measured to ensure it is between 10 -12 % for storage and roasting. After that comes the process of cupping samples, which is to identify the coffee’s taste attributes - acidity, body, flavour, aroma and aftertaste. In the cupping process, we also establish whether any negative flavour attribute exists. Once we are satisfied with the sample, we order the coffee and start developing the coffee’s unique roasting profile.

We strive for sustainable, long-term sourcing relationships with suppliers having decades of experience, including multi generational farmers. They know the importance of supplying coffee through responsible and ethical partnerships. Mutually beneficial relationships with dedicated farmers contribute to a healthy production environment where trust, respect, and friendship flourish.

We naturally gravitate towards like minded people who -