We are involved in the road of coffee all the way from the plant to the coffee cup. Quality is extremely important to us, and we work all the time to raise the quality of all the coffee we buy. Thanks to long-term relationships, we can have a continuous dialogue with the farmer where we explain what we strive for and how we can get there, while the farmer feels security in daring develops. Higher quality also means that the farmer gets even better paid. Here you can see our video, and read, about the journey from the plant to cup.

 

 

Nursery

The coffee tree is a result of a planted coffee bean put in well-fertilized soil to grow. After 3-4 months, a shot is formed and a plant grows up out of the earth, with the coffee bean at the top of the top. From the porous bean then the first leaves are folded out.

 

Planting

9-15 months after the nursery put the coffee plant on the crops. Here it grows strong, preferably placed in the shade of other trees to be able to grow optimally. By cultivating many different types of plants and trees, one gets a more sustainable and diversified agriculture, which in turn increases biodiversity.

 

FLOWERING

After 2-3 years, on what is now a coffee tree, the first flowering. It is the rain and a slightly lower temperature that activates blossom, that is why it is most common after a dry period. The flowers are similar to jasmine flowers and also smell. Through self-pollination of the flower, then slowly start but certainly the coffee berry.

 

The maturity of the berry

As the fruit ripening increases even sugar measured carefully using a refractometer (some producers are so sure of their wearing they just taste them and know when they are perfect). It takes 7-9 months for a coffee berry to become completely mature and by selectively picking in batches, you get the best quality of the coffee. A challenge in the coffee industry is that the peasants often get paid for the amount of coffee berries in the bag, and not necessarily the quality of the coffee carriers, something that we obviously want to be part of changing! The hand-pick berries when they have achieved the right maturity is a prerequisite for a really good cup of coffee. Carry with a naturally higher sugar content gives taste profiles full of character and exciting flavors.

 

The harvest

The harvesting periods vary between different origins, height above sea level and latitude. It is harvested virtually coffee somewhere on earth, year round, but no place harvests evenly. A harvest period, or picking period, is about 3-4 months long and each tree is picked several times to ensure that only mature berries are picked, and that all berries are taken to be on. The berries do not mature at the same time, but the pickers go back to the same tree 3-4 times. An experienced picker can come up for 50-100 kilograms a day. This is obviously an incredible generalization, some trees naturally have a larger return and other smaller ones. Adding to it is that 100 kilos of coffee berries result in about 20 kg of toasted coffee.

 

Process method WASHED

Skin and pulp is washed and removed in a "pulper", a peeling machine, and the beans are then placed in the vessel and the natural sugar warehouse, mucilaget, fermented away due to the contact with the water. A common variation of this method which is not as water is demanding equipment which directly removes mucilaget mechanically, "eco-pulpers". In both variants are then rinsed the beans with water afterwards. Coffee processed by this method provides a clean taste profile with elegant character, and something more profiled acidity.

 

PROCESS METHOD: BÄRTORKAT

Högläda berries with both shells and fruit meat is laid out to dry in the sun on drying beds. The natural sweetness found in the fruit meat dries in line with the berries into the beans and creates a sweet and piece of coffee. The method is common in countries with limited access to water, such as Ethiopia and Brazil but spread today to other parts of the coffee-produced world. Many do not only appreciate the flavors that the natural drying gives the coffee, but also that it does not require any water.

 

Process Method: Pulped Natural & Honey

Shells and fruit meat are removed in a "pulp" and the beans then go, in their surrounding mucilage, directly up on African drying beds. How much of the sugar can choose to save depends most often on which character one strives for. The smaller sugar, the clearer acid. Saved everything mucilage on the beans so called the method of Honey and the coffee then becomes full and caramel sugar cut.

 

SORTING

Regardless of process method requires high quality coffee a rigorous sorting. Here all defective and immature beans are removed. The sorting process is often largely manual and therefore time consuming, but it is the best opportunity for a producer to ensure the quality and get better paid for their coffee.

 

Packing & Delivery

Last joint in the country of origin is the gasket. Traditionally, raw coffee has always been packed in jute bags but in recent years new packaging has appeared for the better liots. This includes both vacuum packaging and eg Grainpro that helps maintain the quality of the coffee. Last, the coffee is packed in containers and shipped to our coffee shop.

 

Roasting

Each coffee comes to the roastery with huge crafts behind and with its own story. Therefore, each coffee requires a unique roasting. We roast our coffee in small editions with different temperatures and times for each coffee to develop their peculiar tastes. This means that the nuances from each origin and harvest are highlighted in the best way.

 

PACKAGING

The coffee is packed on our roastery in oxygen-free bags immediately after roasting. Each bag has a valve, which enables the carbon dioxide (a by-product of the roasting) to leave the bag, while the oxygen is kept away. In this way, the coffee keeps fresh and good as long as possible. Keep your coffee dark and cool either in a jar with tight-fitting lid, or left in the bag.

 

Grinding & Brewing

To best succeed in your coffee, we recommend that you grind the beans just before brewing. Use fresh, cold water - heated to around 95 ° C. Keep in mind that too fine ground coffee is easily bitter while overly growing can be watery and thin. Read ourselves brewouids To ensure you get to a really good coffee.