Our Coffee

Growing: Our coffee growing process starts out as seedlings that are later transplanted to the nursery beds after they are strong enough to resist harsh conditions, which take 3-4 years to become coffee-producing trees.

 Harvesting: We ensure that our coffee is of highest quality right from the start, through our specialized harvesting methods. These include preventing premature coffee harvest by only picking the red cherries when they are ripe as well as picking the individual coffee beans rather than stripping the tree. Such harvesting methods are more sustainable, since they do not tamper with the coffee beans, allowing for the natural continuity of the coffee seasons…all the while resulting in higher quality coffee! In fact, Karangura Peak Coffee has continuously been praised by its international customers for our unique and flavorful coffee quality, allowing us to successfully retain our customers while attracting new ones.

Drying: After carefully handpicking the red cherries, we place them on open drying racks where they are sun-dried. In the meantime, our farmers constantly move around the fruits to ensure even drying. As the red cherries dry, some of the fruit’s flavors penetrate the bean, resulting in unique and luscious—yet completely natural—cupping notes resembling the tang of blueberries and strawberries. In fact, our sun-dried beans score 86+ on cup taste—something both our customers and our members take great pride in.   This organic drying process takes about one week to be complete.

Wet processing: Our ripe coffee cherries go through a number of operations aimed at extracting the beans from their covering of pulp and mucilage. Once the beans are manually pulped, they are then placed in a plastic container where they undergo fermentation for a minimum of 12 hours. These fermented coffee beans are then washed to obtain clean parchment coffee—the part of the coffee bean that has been removed from the outside of the red cherry but has not had the protective shell removed. This protective shell is a main characteristic of parchment coffee and helps protect the beans from environmental influences such as oxygen, temperature, sun and humidity, which are known to reduce the coffee’s flavor.

The parchment coffee is then directly placed on the drying racks where it is left to fully dry.

Roasting: Karangura Peak coffee always want to promote the local consumption of our finished coffee. As such, we roast our coffees for our local customers so that they also get to experience the delicious flavors while reaping the health benefits of coffee. All our local customers appreciate that they can now share a great experience of tasting their own coffee while promoting community impact.