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how harvesting and processing defines our coffee
Our ripe coffee cherries are freshly hand-picked and carefully selected in order to be harvested at perfect stage of maturation.
The cherries are then dried on african drying tables, elevated from the ground to provide perfect aerobic drying. This method is called natural processing.
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The result is KÁYACAFÉ's fruity, wellbodied, slightly sweet natural coffee.
natural process
This aerobic drying method consists in drying the freshly harvested cherries on drying tables elevated from the ground. It is the oldest drying method which requires regular turning of the cherries guarantee uniform drying and avoid spoilage.
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Taste and flavour development:
creates fruity flavours with natural sweetness
wet process
the wet method is done through pulping the harvested cherries and washing off the muscilage
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Taste and flavour development:
imparts clarity and acidity
other
there are other semi-dry methods like anaerobic and honey process
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Taste and flavour development:
creates complexity, balance and richness
There are several processing methods to obtain green coffee. In general coffee processing aimes to reduce the water content of the ripe fresh cherry from about 65% to 11-12%.
Once the green beans are obtained they go through sorting separating them by size, density and coulour
Sustainablity & ecofriendly farming
KÁYACAFÉ sources its coffee from a small rwandan agri-business company focusing on organic & mixed farming.
KÁYACAFÉ supports actively ecofriendly agriculture and coffee processing. Coffee production with a pragmatic eco-friendly and sustainable approach, providing healthy soil and plantmix through agroforestry for longlasting quality in soil fertility and the final product of coffee beans.
KÁYACAFÉ participes in regional socio-economic development in Gakenke District in Rwanda by creating labour and job opportunities to local farmers surrounding our farm.
dreaming of supporting an ecofriendly and socio-economicly responsible coffee production?
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