Here’s an infographic created for Endiro Coffee about their process from harvesting coffee beans to brewing a cup of joe for their customers.
Endiro-Certified farmers plant seedlings and nurture the coffee trees. 100% of Endiro’s Ugandan coffee comes from these farmers who receive training, equipment, mentoring, and the nation’s highest prices per kilogram of coffee through the partnership.
The farmers only hand- pick ripe red cherries. While hand-picking cherries is labor intensive, this ensures that the unripe ones are left on the tree to mature. Unripe cherries have not had enough time to develop and, if brewed, would result in a poor quality cup.
The farmers float cherries in buckets of water to remove defective ones. Ripe cherries without defects sink to the bottom of the bucket. These cherries are processed as potential specialty grade coffee.
Ripe cherries go through the pulping machine to remove outer skin. Endiro-Certified farmers are trained to process the cherries and equipped with tools like the pulping machine.
Ferment & Wash
The beans are left to ferment. This process allows for flavor development and the complete removal of mucilage. This is called the “fully-washed” method.
The farmers lay out the washed beans to dry under sunlight on raised beds. Alternative methods include “Honey-processed” where beans are dried without removing the mucilage. “Dry-processed” where beans are dried before removing any of the pulp.
Dried beans go through the milling machine to remove parchment. Endiro’s farmers sell the dried beans to us for this stage of processing. After milling, beans are often “polished” to remove the silver skin.
Endiro roast and cup a sample of the processed green beans. She cups all beans that come from her farmers to determine the quality. Only beans that attain a specialty-grade quality score will move past this stage to be served and sold to our customers.
Processed green beans are roasted onsite. It is Endiro’s goal to serve the freshest of beans to her customers. Roasted beans are never left on shelf for more than four weeks.
Roasted beans are ground differently depending on the brewing method used. Different brewing methods call for different grind types in order to produce the best results in the final cup. There are three primary ways of brewing; full immersion (steeping), filtration, and pressure.