The full circle

Coffee Tutorial....again!

Well students, you've been studying hard and now it's time to show you the results of all the hard work.

Here's the full cycle of our coffee production:

Anticockwise from the green:

Green cherries, under ripe, not ready to pick

Red cherries - peak condition

Darker cherries - also called "naturals, starting to dry but having about 15% of these in the harvest can really add to the flavour of the coffee.

Parchment - After removing the outer flesh (pulping) of the cherries, beans encased in an outer shell are washed and dried.  The drying can take up to 3 weeks using the sun and air.  After that, we store them in hessian bags in the shed, where they can remain for years and not lose any flavour.

Green beans - after the parchment has been hulled.

Roasted beans - speaks for itself

Ground beans - ready for the espresso machine or plunger (cafetière).

Congratulations, you have now graduated - so go and make yourself a cup of tea!