1. FARMING

PLANTING | GROWING | PICKING

With over 60 different major varietals 

(breeds) of coffee trees grown around the 

world, farmers nurture and cultivate their 

specific coffee trees with an intentionality specific to the varietal they’re producing. 

After waiting 3-4 years for a tree to mature, 

each tree typically produces 1-2lbs of coffee 

per year, making the coffee cherries produced a precious commodity. Coffee grows best at high elevation in tropical climates, and some farms 

are planted on the sides of hills, which can make picking a difficult, tedious, manual process. 

Farms range in size from small family farms, 

and co-ops, to larger integrated estate farms 

that also manage processing.

2. PROCESSING

SORTING | PROCESSING | FERMENTING | DRYING

After cherries are picked from a coffee tree, they are taken to what is most often referred to as a wet mill or washing station. At the washing station, cherries are dumped into a large water tank to sort out any cherries that float due to low density. All cherries that sunk are kept and continue through the processing system. The two most common processing methods are fully washed and natural, with fully washed on top by a large margin. Fully washed coffees are de-pulped, meaning all cherry fruit is removed from the beans prior to fermentation and drying in the sun, yielding a more balanced flavor profile. Natural process coffees are left inside the cherry fruit for the majority of the fermentation and sun-drying process, allowing the beans to soak up more of the natural sugars from the fruit, yielding a more fruity and floral flavor profile. 

3. MILLING

CLEANING | GRADING | QC | BAGGING

As the final step before export, the processed coffees are sent what is most often referred to as a dry mill, where they are run through an intricate system of machines for the last round of quality control. At the dry mill, every bean is blasted with forced air to clean up any debris from processing, and sent through a series of vibrating gravity tables, sieves, and color sorters to ensure all beans are uniform in size and density. After cleaning, sorting, and grading, the coffee is packaged in burlap bags with a plastic, liner bag on the inside that seals and protects the green beans from any damage as it travels. Each bag of coffee is also marked for traceability back to the country of origin should there be a problem during transit. A full container coffee shipment often contains 300-320 bags totals around 42,000 lbs.

4. SHIPPING

EXPORTING | IMPORTING | DELIVERING

The shipping process requires strategy, timing 

and involved communication as farmers, producers, and exporters are trying to get coffee out as 

soon as possible to ensure the coffee’s freshness and get paid on time. Meanwhile, importers and roasters are considering trade routes, efficiency, port of entry, and consolidation opportunities. 

For landlocked countries, the packed coffee must first travel cross-country by truck to the port where it will be shipped. But, when all the arrangements are made, after years of cultivation and months of processing, the farmer’s livelihood makes its way to sea, headed toward the destined port of entry where the coffee will remain stored in a coffee warehouse to stay fresh until the roaster brings it in and makes it available for consumption.

5. ROASTING

EVALUATING | PROFILING | ROASTING | PACKAGING

Coffee roasting is a simple concept, but complex 

to execute well. More times than not, coffee roasters receive a series of green coffee samples to evaluate as the be beans are being processed, milled, and imported. This process helps roasters identify coffees that may fit their menu, and get 

a head start on the profiling process. After picking up or receiving the shipped coffee, roasters profile the coffee, which is simply the method of adjusting the roast temperature, time, air flow, and rate at which temperature adjustments are made. The specific way heat is applied to the bean during the roasting process produces a series of chemical reactions that affect flavor in the final coffee taste. Making coffee drinkable is the easy part, but keeping it flavorful and consistent to the desired profile is the challenge.

6. BREWING

CALIBRATING | EXTRACTING | SERVING | ENJOYING

Much like the nuance found from coffee to 

coffee, there are a variety of brewing methods across the world. These are a reflection of coffee’s diversity and an invitation to 

experiment, explore and express your tastes 

and experiences through coffee. Whether you are 

at home or in your favorite coffee shop, 

this is where the processed coffee beans are finally enjoyed as a cup of coffee. At this 

point, you’re tethered to all the men and women 

who tended the trees, who cared for the beans 

on their international journey, who roasted, 

who brewed, and who you may be sharing this 

cup of coffee with. We hope you enjoy!