From the Farm to the Cup

From the Farm to the Cup

Farms: We buy from farmers cooperatives, which are owned by small farmers. The average farm size is between 1-5 acres. There is shade cover from trees, and often the fields are diversified with fruit trees like bananas and oranges, and other plants. All of the farms are managed with Organic cultivation, which means that no synthetic chemicals were used and that a number of farming techniques were used to protect soil and water resources.

Transport and Process: The coffee has to make it from the farm all the way up to the beanery in Orange, MA. Every country and every coop might do things a little differently. But generally, the farmer picks her coffee in cherry form, depulps it on her farm, ferments in overnight or for 24 hours in concrete fermentation tanks that she’s built, then lays the coffee (now in ‘parchment’ form) out to dry. Usually the farms are high in altitude and humidity, so she will bring her coffee down and sell it to her cooperative so that they can finish the drying. The coop dries it to ~12% humidity, then they will dehull it, grade it, and sort it for export.

The coop will arrange for shipping, and the coffee will get put into a shipping container and sent by sea. We then get it trained and trucked to the beanery where we roast and package. We ship via UPS, and deliver to local customers.

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