Мешок для капель молотого кофе готовый к заварке полить медленным капельным бумажным фильтром с подвесными ушками смесь КОФЕ

All of our coffee beans are selectively harvested by hand and then processed in a clean, controlled environment. We ensure the quality consistency of each batch and product purity, as well as bringing out the best natural flavors inherent in each type of coffee. Our customers can rest assure that the maturity, moisture and sugar content and quality are within standards, with little to none defects.

We offer OEM / private label services to our customers at a certain order quantity, where we can customize the product packaging and labeling (within our design limits) using your brand logo. In addition, because we have expertise and extensive knowledge of the coffee business, we can also provide free consultation services for those who are new to the coffee industry, or would like further advises on specific products. In some cases, free product samples are available upon requests with international shipping charges.

After being roasted, the coffee beans continue to release internal gases - this process is called degassing. The paper filters are made-in-Japan high quality materials which ensure constant flow rate for coffee extraction, as well as are safe for consumption. The kraft pouches have internal silver aluminum lining that protects the coffee longevity and maximizes freshness. Each bag is individually heat-sealed.

1. SHADE-GROWN AND SEMI-SHADE-GROWN GROWING CLIMATE

Coffee trees are shade-grown or semi-shade-grown at the suitable altitude with suitable climate. This allows for better coffee cherries quality as well as maintaining the sustainable biodiversity of the growing regions.

2. HANDPICKING ONLY RIPE COFFEE CHERRIES

The ripe coffee cherries are laboriously handpicked throughout the entire harvest season. Therefore, our coffee maturity level is always at 98% and above. Ripe cherries have higher sugar content, making coffee taste better.

3A. HIGH-QUALITY POST-HARVEST PROCESSING METHODS

Upgrading from the traditional sun-dry methods, we process our beans in a clean, controlled environment, drying on screen inside greenhouse, in order to ensure consistent quality and mitigate risk of cross-contamination or microbial/bacterial growth.

3B. DAILY MONITORING OF SUGAR AND MOISTURE CONTENT

Some beans with higher sugar content will require additional care during processing, so we check the sugar % daily to limit the chance of over-fermentation.

3C. ENSURING SAME OUTTER AND INNER MOISTURE % OF THE BEANS

During drying stage, we check the bean outer and inner moisture content. This means we make sure the beans are consistently between 11-13% moisture inside and outside, keeping the quality consistent and prolonging shelf-life.

3D. VARIOUS PROCESSING TYPES SUCH AS HERMETIC FERMENTATION

4. DIGITALLY MONITORED, HACCP-COMPLIANT PRODUCTION PROCESS

We employ small-batch roasting method, with no flavoring or additives. The roasting process is digitally monitored with each batch having an exportable roast profile stored on computer. The entire production is done by skillful roaster in compliant with HACCP requirements.

5. CUPPING, TESTING AND STRINGENT QUALITY CONTROL

For every single green beans delivery, we test the quality of incoming beans again to make sure they are up to our standards. For new crop or new beans, we sample roast multiple batches and conduct rigorous cupping process to determine the best roast for each bean type and/or brewing method.

6. R&D, NEW PRODUCT DEVELOPMENT, OEM & CONSULTATION SERVICES

We continuously research markets, do R&D and develop new products for both customers and our own learning. We keep up with market trends and evolving customer behaviors. Above is an example of us testing Fine Robusta beans for manual hand-pulled espresso machine (called Flair).