Harvest to Roast - Our Journey
Our Robusta Coffee beans are produced by a species of coffee plant called free that originates from Western Africa. The cultivation process, which can take up to 12 months will transform the Coffea Canpehora from full, white blossoms into deep red cherry clusters.
The cherry pods are small, round and collectively ripen at a similar rate which makes them easier to harvest compared to traditional arabica beans which are individually handpicked.
Our OG Roast beans use only the heaviest and most dense cherries from each harvest, this is the creme de la creme of all robusta beans.
Our beans go through a skin-extraction process within hours of being picked. Then they are sun dried for up to 30 days.
The final step for our beans is to be roasted using traditional Vietnamese techniques.