From seed to cup – the evolution of a cup of specialty coffee

~ Plant the coffee seed in the nursery and tend carefully for six months

~ Transplant the seedling into rows

~ Cultivate and prune the seedling for the next three to five years until the first crop develops

~ After flowering and fruit formation, hand pick only the ripe cherries

~ Transport the ripe coffee cherries to the mill for removal of the pulp layer

~ Soak the beans in water to begin the fermentation process

~ Thoroughly wash the parchment-covered beans

~ Dry the beans in their parchment layer

~ Hull the beans to remove the parchment layer

~ Polish the beans

~ Grade according to factors such as size, defects, density and altitude of growth

~ Transport the bagged, graded beans to the seaport for shipment

~ Market to brokers and wholesale roasters

~ Ship the beans via boat to arrive at the broker or roaster weeks to months later

~ After arrival, separate and warehouse the bags of beans

~ Weigh and roast the green beans

~ Cool the roasted beans and put through a de-stoning process to remove foreign materials such as rocks and sticks

~ Weigh and blend or (optional) flavor the beans

~ Package for resale

~ Ship to retail stores and sell to consumers

~ Grind the roasted beans

~ Make a great cup of specialty coffee and enjoy!

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