in Africa
in Wales
in History
the Beans
the Grind

Beans in Africa ...

The Coffee Plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family.

These are the two main species of coffee cultivated today.

Coffea Arabica
Known as Arabica Coffee, is a tree type plant and grows best at altitudes between 3000 and 6000 feet.
The coffee plant Arabica, can grow to heights of 30ft (10m) if not pruned, but producing countries will maintain the plant at a height of around of 6ft (2m) for easy harvesting. Most Arabica Coffee cherries are handpicked.

Coffea Canephora
Known as Robusta Coffee, is more ‘robust’ than the Arabica plants, but produces an inferior bitter tasting beverage with higher caffeine content.
It is a shrub type plant that grows in hotter and more humid areas at lower altitudes between sea level and 1500 feet.
Arabica has around twice the sugar content.
Robusta has around twice the caffeine content.
Caffeine is found in many plants and is natures own pesticide. So basically, the higher the altitude a plant lives in, the less bugs are there to annoy it, therefore the plant doesn't need to produce the caffeine.
So there you have it, Coffee and Caffeine in a nut-shell ...!

The Coffea Arabica coffee plant is self-pollinating, whereas the Robusta coffee plant depends on cross pollination.

Each plant will yield an average 3500 cherries amounting to around 1 lb., (0.5Kg) of marketable beans. The coffee plant can produce berries for about 60 years but normally limited to around 20 years. 3 to 4 years after the coffee is planted clusters of sweetly smelling flowers appear, although it really gets going when it's  5 years old. After 6-8 weeks the flowers are fertilized and the berry (cherry) begins to form.
The cherry will change colour from green to red, and is ready for harvesting about thirty to 35 weeks after flowering.
Our Coffee Beans are pure East African Arabica Coffee Beans  and ethically sourced from a Single Coffee Estate in Tanzania and blended by us with beans from a Farmers Cooperative in Ethiopia.
East African Coffee Farmers implement a tight quality control from the seedling to the cup.
From seeds the seedlings develop in the on-farm nursery and are patiently cultivated to become healthy coffee trees.
The young trees are pampered and treated to everything they need. The grown up coffee trees enjoy a cool and healthy mountain climate shaded by huge indigenous trees giving the farm a luscious dark green appearance. 

The single estate coffee cherries are picking is by hand which is strictly supervised and only the full red ripe berries are picked.

To remove the outer pulp, the berries are fermentation in hygienic tiled reservoirs at the 'Wet Mill'  which are supplied by cool, clean, fresh mountain water; they are then naturally dried under the gentle African sun on long drying tables .

The raw "green" coffee seeds are the packed into 60Kg hessian sacks and allowed to settle and firm-up and lose some of their acidity in well ventilated store-houses.
The sacks are then trucked down from the highlands to be loaded on to ships in East African ports like Dar-Es-Salaam.
In a few weeks they arrive at their destinations world wide.
The sacks with our name on it are amongst them and they're soon back on a truck bound for our home in West Wales. Ready to be Roasted Fresh To Order.