The journey of coffee from the tree to the cup is a wonderful odyssey, full of infinite potential and unlimited reward. Originally native to Ethiopia, coffee is today grown around the world in countries close to the equator. The best quality coffee is grown at high elevation with plenty of sun and rain. Cultivation and harvesting of coffee are the initial keys to developing the sweet, complex drink we know and love – the fruit must have adequate water, shade, sun, and fertilization. Then it must be picked when perfectly ripe.
After harvest, the coffee must be processed and dried in order to ship and roast. While 95% of specialty coffee in the world is soaked in water, de-mucilaged, de-hulled, and then dried in what is known as the “wet” or “washed” process, a small amount of coffee is finished in the natural process and de-hulled after the flesh of the fruit has dried around the bean. Once the coffee is dried, it is sold in lots and shipped in 60 kilo jute bags to importers and roasters around the world.
Then our job begins. At Red Rooster, we take special care to roast every bean to the profile that best suits the coffee’s unique characteristics, developing the fruit, sweetness, and spice that is unique to every coffee.