 |
|
 |
|
 |
 Our Focus in the Coffee Estates
- Understanding and maximizing the genetic potential and physiology of the coffee bush
- Maintaining the productivity and fertility of the soil
- Utilizing environmentally progressive ways of growing coffee
- Optimizing input/output ratio of the estate by increasing yields and decreasing cost of production
 Our Focus on Measurable Sustainability
"You cannot manage what you cannot measure." —Phil Murphy
We believe 'true' sustainability can be measured and managed. Our concerted efforts at field level management helps us create true sustainability where:
- Coffee plants are healthy, productive and high-yielding
- Workers are well-compensated monetarily
- Growers are profitable
- Coffee roasters receive high quality coffees at a 'fair' price
But we don't stop here. We go a step further to see why you are tasting what you are tasting in our coffees.
 Understanding Coffee Quality
from a Scientific Point of View
Soil analysis to understand and maintain the "productivity and fertility of soil".
Leaf analysis to understand the "nutrient status of the bush".
Green bean analysis to understand the "actual nutrient content" of the bean. There are 300 nonvolatile compounds in green coffee beans and they are the precursors of flavor in the roasted beans. During and after roasting, these 300 compounds undergo Strecker Maillard chemical reactions to produce around 850 compounds that you smell and taste.
Do you know what you are smelling in YOUR coffee?? |
 |
|
 |
