Before it hits the bottom of your cup, the coffee goes through a long journey marked by several stages. The first stage is the harvesting. There are two ways to gather the fruits. The first is called picking, and involves picking each coffee cherry by hand, several months after it appears. With patience and attention, several days must be spent working on the same tree – this is how the best quality is obtained. During the second way, called stripping, the drupes (i.e. the beans covered by the skin of the fruit) are picked more quickly, still by hand but at one single time. They must then be sorted to ensure the best level of homogeneity.
Next, the coffee cherries are treated within the six hours following the harvest: the bean is removed from the fruit by cleaning or drying. The drying or dry treatment enables the coffee “shell” to be obtained: the drupes are sat outside for several weeks before being raked. During the cleaning, or wet treatment, the coffee cherries obtained by picking are placed in water so that the skin of the fruit is removed through fermentation. The water softens and refines the coffee.
A third treatment method may be applied: the beans are removed by machine before being dried. It is at this stage that the different varieties of coffee are separated by Trottet Café’s expert tasters.
Before it hits the bottom of your cup, the coffee goes through a long journey marked by several stages. The first stage is the harvesting. There are two ways to gather the fruits. The first is called picking, and involves picking each coffee cherry by hand, several months after it appears. With patience and attention, several days must be spent working on the same tree – this is how the best quality is obtained. During the second way, called stripping, the drupes (i.e. the beans covered by the skin of the fruit) are picked more quickly, still by hand but at one single time. They must then be sorted to ensure the best level of homogeneity.
Next, the coffee cherries are treated within the six hours following the harvest: the bean is removed from the fruit by cleaning or drying. The drying or dry treatment enables the coffee “shell” to be obtained: the drupes are sat outside for several weeks before being raked. During the cleaning, or wet treatment, the coffee cherries obtained by picking are placed in water so that the skin of the fruit is removed through fermentation. The water softens and refines the coffee.
A third treatment method may be applied: the beans are removed by machine before being dried. It is at this stage that the different varieties of coffee are separated by Trottet Café’s expert tasters.