Bean to Cup

For a coffee bean to live up to its complete potential, careful selection must be exercised at each step, from growing to processing, buying, roasting, and blending.

Across the world there are two commercially cultivated species of coffee tree: Arabica and Robusta. Single-origin coffees explore individual coffees to their full potential. Blends on the other hand weave together coffees from different origins to create a unique experience for your tongue.

To produce a really superlative coffee

• The agro climatic conditions at the estate must suit the variety grown

• The beans must be hand picked to ensure only the ripe red ‘cherries’ are selected.

• These selected beans are processed to separate the coffee beans from the shell and grading done to remove defects and enhance intrinsic quality

• Roasting and blending of various varieties and grades done to suit the brewing process.

• Packing it right is critical as coffee once roasted is like perishable food. The flavour peaks a few days after roasting and diminishes once exposed to air, light, and moisture, which is why the storing and packaging of coffee has to be done with great care.