the coffee

We can only live up to our vision if the coffees we export match quality we promise . That's why we have rigid quality control practices in place starting already at the farm. At the wet mill samples are taken and analysed based on primary and secondary defects, if a lot has to many defects it will not be accepted at the dry mill. Fortunately this does not happen often and if it does we always help farmers to prevent this from happening again.

At the dry mill each lot is tagged and separably shade dried on raised African beds. For approximately 14 days the coffee is regularly moved and monitored until humidity reaches its optimal point. This technique ensures durable freshness and consistently clean coffees. After drying the coffee is cupped and graded, we only consider coffees scoring 83 points and higher fit for specialty coffee export. 

The grades we use are A, AA, AAA. In this system coffees are given the following grades based on the cupping score: A (83-84.99 points) AA (85-86.99) AAA (87+ points). This system determines the price paid to producers and the FOB price. Furthermore, it provides our partners with a guideline when requesting samples and purchasing coffees. Our A grade coffees are exported either as single estate or blended to complement one and another in our Flor Silvestre blend. AA and AAA grades are always sold as single estate coffees. 

In the ever-changing landscape of specialty coffee we understand that it is important to be flexible. We are always open to discuss experimental processing and other requests with our partners. In fact, harvest seasons 2016-2017 marks the first year we do experiments with 12 producers and roasters in Europe to make this possible for coffee business big or small.