Bean Brainz Coffee

After plants have grown to maturity, between 3 and 4 years, they will begin to produce red cherries ready to be picked. Sometimes done by machine but often by hand, since machinery cannot operate in the mountain regions where coffee grows. The harvest is very important to growers as most countries only have one per year.

Green coffee beans inside must be removed and there are a few ways this is done. The Dry Method, beans are laid out in the sun until they are dried to 10-12% moisture content. The Wet Process, cherries are pulped to removed the skin, soaked in water allowing unripe fruit to float and beans to sink. Milling is used to remove the parchment skin and the fruit residue.

Coffee grading is used to determine higher quality coffee and higher prices. Many aspects as to how they are graded are used including - Altitude, Region and Size. Professional coffee graders, often referred to as a cupper, evaluate the beans for their overall classification type. Coffee is then distributed to direct and fair trade to support our farmers and consumers.

Roasting transforms green coffee into a brown coffee bean. Around 400 degrees Fahrenheit, the process called pyrolysis begins and produces the aroma and flavor of the coffee. A variety of things like temperature and environment effect the flavor, which is why orders processed are roasted freshly for the best quality.