Handcrafted Coffee
To us at CCR, handcrafted coffee is where it all starts. Hand picked coffee cherries, hand sorted, hand washed, and hand prepared at every level.
From the first day of harvest to the last, our team in Pontevedra, Capiz, hand picks every red ripe coffee cherry carefully one by one. We respect the trees and preserve each node on every branch so they can have optimal yield each year. Best farming practices are actively being carried out each day on the farm. Our farmers tend to the coffee plantation during the off season to ensure the trees have proper nutrients and pruned for best results during harvest time. As a result of implementing organic processes, our robusta coffee is a clean coffee that we consider liquid gold. It’s the natural flavor of our Capizeño land grown with loving care by our farmers.
We operate on small batch loads so we can ensure every bean is hand touched during the sorting stage. It is important to us that our coffee is free and clear of defects, foreign objects, and consistent in size for a well balanced cup of coffee. It may take a little while longer, but we believe that the handcrafted process is vital to our operations and quality of our product.
We practice the washed process on Auntie Tina’s Farm. This takes a lot of water and is processed the same day as harvest day. As the harvests come in and after first cherry sorting, the hand crank depulping begins. Once depulped, the skin is then washed again and then solar dried for the coffee tea process. The green beans are then separated and fermented overnight. Within 24hrs, the green beans are then hand washed removing mucilage and other unwanted agents. The green beans are then transferred to the solar drying beds where they would ultimately reach the proper moisture level for the deparchment stage.
Because coffee has two layers of skin (red outer cherry and the inner parchment layer), we remove the parchment layer by hand using a traditional mortar and pestle. This allows the delicate removal of the dried parchment so there is minimal breakage of the beans.
From here, the beans are air cleaned and free of parchment then stored in a temperature controlled environment waiting for roasting. Being diligent with a “first in, first out” storage and roasting process, we can provide the freshest coffee for our consumers as each small batch is dated and managed according to volumes.
