The Process of Exceptional African Specialty Coffee

Coffee doesn’t just happen — it’s the result of countless hands, endless sorting, and a relentless focus on quality at every step.

It all starts in the nursery, where young seedlings are carefully raised before being planted on smallholder farms. On the steep hillsides, farmers handpick only the ripest cherries — one by one. At the washing stations, the harvest is pulped, fermented, and washed with precision. The beans are then spread across raised drying beds, turned constantly under the sun to ensure even drying. Each delivery is weighed and recorded by cooperatives, before heading to the dry mill. Here, the coffee is hulled, cleaned, and sorted — again and again — with both machines and countless hours of hand-sorting to remove even the smallest imperfections. The result: perfectly graded, traceable lots, bagged and stored under ideal conditions until export. Once in Europe, we cup and evaluate every lot before it reaches you — ensuring that only the finest African coffees find their way to your roastery.

We don’t cut corners. We follow this process from field to export, because great coffee is worked for. And behind every clean, sweet cup is a story of care, persistence, and the pursuit of excellence.

The images below were all taken by ourselves and reflect the steps above.