Nine stages. One standard.
From the cherry at the farm to the sealed pack at the roastery — every stage, and the technology behind it.
Stage 01
Harvest
Ripe cherries are picked, weighed and lotted right at the farm.
- Lots recorded at the scale
- Robusta from Gia Lai and the Central Highlands, Arabica from Lam Dong
Stage 02 · Key stage
Optical colour sorting
Cameras read every cherry; air jets knock the unripe ones out of the stream.
- Removes green and defective cherries automatically
- Only ripe cherries move on
Stage 03
Size screening
Vibrating screens grade the lot by size so every batch processes evenly.
- Undersize drops through
- Even size, even drying, even roast
Stage 04 · Key stage
Controlled fermentation
Fermentation in stainless tanks shapes the flavour before the beans ever see the sun.
- Stainless steel tanks
- Fermentation is where flavour is decided
Stage 05
Raised-bed drying
Cherries dry slowly on raised mesh beds, turned by hand for an even finish.
- Off the ground, airflow on all sides
- Colour turns from red to deep brown
Stage 06
Drum drying
Rotating drum dryers bring the whole lot to its target moisture.
- Uniform moisture across the lot
- Ready for hulling and grading
Stage 07
Hermetic storage
Green beans are sealed in hermetic GrainPro bags and stored until roasting.
- Moisture and aroma kept stable
- UTZ-certified green coffee
Stage 08 · Key stage
Hot-air roasting
A German hot-air roaster with air recirculation roasts 120 kg a batch, to profile.
- 120 kg per batch
- Roasted to a profile, fresh to order
- Batch records kept on request
Stage 09
Packing & dispatch
Filled, sealed, cartoned and shipped by lot from the HACCP-certified facility.
- Sealed pouches, labelled cartons
- 12-month shelf life