Coffee is the best morning orchestra and we dedicate ourselves to make it memorable. Check out what goes into the process of making coffee at Gruner.
Each cherry is selectively picked at the peak of ripeness.
We make sure the best of the lots are selected and used in the making of the coffee.
The pickers rotate among the trees every 8-10 days, and carefully select the cherries based on ripeness.
After the cherries are selected, they are sent for the sorting process.
The coffee cherries are again sorted and immersed in water, only the best ones survive.
It removes the pulp from the coffee cherry & the bean is dried only with the parchment skin on.
The beans then get separated as they pass through water channels.
The beans which are lighter float to the top while the heavier beans sink to the bottom.
After the beans have been fermented, they are sent for the drying process.
The coffee is spread out thinly in the sun on a brick patio allowed for the process of uniform drying.
They are dried to approximately 11% and prepared for storage.
The dried beans are also known as parchment coffee.
The parchment coffee is processed by removing the parchment layer from the processed coffee.
The last layers of dry skin and fruit residue are removed.
It involves hulling and polishing process. Hulling parchment coffee involves removing the dried husk; exocarp, mesocarp, and endocarp.
Polishing involves getting rid of any sliver skin that may have found its way through hulling.
Grading involves analyzing the beans according to size, weight, color flaws, and other imperfections.
The beans are passed through series of screens and are sorted to separate heavy from light ones.
It is the last step of quality control where discolored and defective beans are removed by hand.
Then it is sent for the final roasting process.
The unroasted coffee is also called green bean which has all the flavors locked in it.
The green beans are then roasted in aromatic brown beans.
They are processed under 464-527 ° F & kept moving to avoid them from getting burnt.
After roasting the beans are immediately cooled by air or water.