Our Coffees

Lots Selection

This year’s coffee includes lots processed with three primary processing methods. Each processing method ensures that the auction has a diverse set of wonderful flavours. Within each processing method, each lot was carefully managed by our dedicated team. Firstly, individual farmers were selected who have a track record of producing our best lots. After their coffee arrived at our site, only the best cherry was selected, and this coffee was set with a dedicated manager carefully overseeing the process

Processing Methods

Traditional Natural:

These lots were spread out over our African drying beds, made from locally sourced bamboo. The lots were carefully and evenly spread over the beds and dried in differing styles. Whilst some were dried naturally in the sun, others were dried with shade. Each method ensures the fruit pulp ferments in a slightly different way which ensures differing favours to emerge.

anaerobic

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Processing Methods

Traditional Natural:

Anaerobic

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Processing Methods

Traditional Natural:

Anaerobic

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Auction Lots

This years coffee was carefully selected from farmers with a track record of quality. We selected their best cherry during the harvest in November. After segregating the cherry and doing an initial pre selection, each lot was processed by a designated manager. With three different broad processing methods and 13 individual unique lots, we have a diverse set of wonderful flavours.