Harvesting & Processing

From the tree

Three ways cherries come off the branch

Method 01

Selective picking

An intensive, skilled process — only ripe cherries picked by hand, used for the finer Arabica beans. Even the best pickers take a small share of under-ripes, which our sorting removes.

Method 02

Stripping

The whole branch is stripped at once onto polythene sheets — fast and suited to high-volume lots of both Arabica and Robusta destined for mass consumption.

Method 03

Mechanical harvesting

Not possible on steep hillside farms, but workable on Uganda's flatter land — tools harvest ripe and unripe cherries together for later sorting.

To the bean

Two processing traditions

Coffee brewing — washed-process beans produce a bright, clean cup

Wet

Wet processing

Water "washes" the fruity material from the bean while still moist, producing fully washed coffee. The method behind most Arabica and specialty lots — prized for the best taste in the cup and a bright, shining acidity, at the cost of some body.

Dry

Dry processing

The oldest method: cherries dried whole under the sun with little or no water — ideal where dry-season sunlight is reliable. Almost all Robusta is dry-processed; careful sorting removes unripe, overripe and damaged fruit before hulling.

Sip the Pearl of Africa

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