Coffee starts with a baby coffee tree. It can takes 3 to 5 years before it starts producing coffee.

The altitude, soil and climate all have an impact on the final quality of the coffee.

Once the tree is mature it produces coffee cherries. Some coffee trees produce coffee all year round, others are seasonal. About 25 coffee cherries need to be picked to produce a single espresso.

Great coffee is picked by hand. Only the ripe cherries

will produce the best flavours.

The cherries are then processed using varios methods

such as the dry and wet method. Once the coffee is dried the

parchment skin is removed exposing the green coffee bean.

Once the coffee beans arrive they are slowly roasted

according to the profile.  To achieve consistency it is important when roasting to

keep the same temperature and amount of coffee each time. Once roasted the

coffee is air cooled and destone before packing. Each coffee has its own

ideal roasting profile.

All coffee is packed in special packaging to ensure freshness and l

abeled with information about the coffee such as the roasted on date.

Then it is up to the barista to extract the best flavours from the coffee.

Freshness, dosage, extraction times and volumes are all extremely important.

As you can see, delicious coffee is a combination of the grower, roaster and barista.