ABOUT THIS COFFEE
During harvest, 12 pickers are hired to help and are paid by the kilogram of ripe coffee cherries. The concentration of sugars is evaluated using a brix meter to determine the ideal moment to harvest. Once picked, the cherries are brought to a central processing are where they are fermented in a hopper for 24-36 hours. The cherries are then pulped and the coffee ferments for 10 hours in the tank. It is then moved to a parabolic solar dryer where it is moved 3 times per day to ensure even drying.
ABOUT THIS ROASTER
Clark Street Coffee roasters are a roastery driven by traceability, sustainability and absolute quality.
SOURCING SUSTAINABLE COFFEE
Traceability and transparency are key to sustainable coffee. Paying a premium for high quality coffee is one of the biggest motivators for producers to undertake more sustainable growing and processing methods.
“We recognise the large amount of work that goes into producing consistent, high quality specialty coffee. Producers need to have the confidence to innovate and experiment with farming and processing methods that improve their coffee quality along with their productivity, environmental and economic sustainability.
Through forward contracts and year on year relationships, we work with producers and import partners who engage in long-term programs of quality and sustainability.”