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From berry to bean
A good cup of coffee is a great source of pleasure. A conscious decision to treat yourself or someone else. That requires coffee of the very highest quality. Produced with love and respect, for your enjoyment. Our entire coffee production process is geared towards this very goal.
The production process in eight steps:
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The plantations
Step 1: Handpicking
Step 2: Pulping
Step 3: Fermentation
Step 4: Washing
Step 5: Drying
Step 6: Removing the parchment skin
Step 7: Sorting
Step 8: Exporting
Quality checks
The quality of the coffee is determined in the early stage. Peeze imports most of its coffee from South America and Indonesia, from coffee plantations located high up in the mountains. Arabica coffee beans are generally of a higher quality standard than Robusta beans. However, the best-quality Arabica beans only grow on coffee plants cultivated at a height of between 1500 to 1800 metres.
Photos © Wim Kempenaers Due to the high altitude, machines cannot reach the coffee plants. It is also important to pick only the ripest beans with a nice red colour, as these help ensure a high-quality end product. This is why all beans are hand-picked.
Photos © Wim Kempenaers The berries can then be processed by means of two different methods: the wet or dry method. In view of the fact that most of the beans purchased by Peeze are processed by means of the wet method, we will explain this procedure in further detail. Once the berries have been picked, machines are used to squeeze the coffee beans from the coffee berries. Each berry contains two coffee beans, coated by the parchment skin (pergamino). This process is known as 'pulping'.
Photos © Wim Kempenaers The 'pulped' coffee beans are fed into large water containers were they ferment. The fermentation process is the result of natural enzymes, and helps to ensure that the last remnants of pulp are removed from the skin. It is during this process that the coffee beans develop their aromas.
Photos © Wim Kempenaers Once the fermentation process is complete, the coffee beans are washed thoroughly.
Photos © Wim Kempenaers The washed coffee beans are then laid out to dry on concrete floors or drying tables. It is important to rotate all beans on a regular basis in order to ensure that they dry evenly and prevent them from rotting.
Photos © Wim Kempenaers The parchment skin is removed from the coffee beans right before the export date, using special peeling machines.
Photos © Wim Kempenaers The individual coffee beans are then sorted on the basis of size and colour, either mechanically or manually. This process helps to filter out any poor-quality coffee beans.
Photos © Wim Kempenaers The coffee beans that meet Peeze’s strict quality standards are then packaged in bags and prepared for export to Europe.
Photos © Wim Kempenaers Quality checks are conducted throughout the entire production process. This is important, as a few bad coffee beans can ruin an entire crop. These checks are thus extremely important in ensuring the desired taste and quality.
Photos © Wim Kempenaers
Photos © Wim Kempenaers Due to the high altitude, machines cannot reach the coffee plants. It is also important to pick only the ripest beans with a nice red colour, as these help ensure a high-quality end product. This is why all beans are hand-picked.
Photos © Wim Kempenaers The berries can then be processed by means of two different methods: the wet or dry method. In view of the fact that most of the beans purchased by Peeze are processed by means of the wet method, we will explain this procedure in further detail. Once the berries have been picked, machines are used to squeeze the coffee beans from the coffee berries. Each berry contains two coffee beans, coated by the parchment skin (pergamino). This process is known as 'pulping'.
Photos © Wim Kempenaers The 'pulped' coffee beans are fed into large water containers were they ferment. The fermentation process is the result of natural enzymes, and helps to ensure that the last remnants of pulp are removed from the skin. It is during this process that the coffee beans develop their aromas.
Photos © Wim Kempenaers Once the fermentation process is complete, the coffee beans are washed thoroughly.
Photos © Wim Kempenaers The washed coffee beans are then laid out to dry on concrete floors or drying tables. It is important to rotate all beans on a regular basis in order to ensure that they dry evenly and prevent them from rotting.
Photos © Wim Kempenaers The parchment skin is removed from the coffee beans right before the export date, using special peeling machines.
Photos © Wim Kempenaers The individual coffee beans are then sorted on the basis of size and colour, either mechanically or manually. This process helps to filter out any poor-quality coffee beans.
Photos © Wim Kempenaers The coffee beans that meet Peeze’s strict quality standards are then packaged in bags and prepared for export to Europe.
Photos © Wim Kempenaers Quality checks are conducted throughout the entire production process. This is important, as a few bad coffee beans can ruin an entire crop. These checks are thus extremely important in ensuring the desired taste and quality.
Photos © Wim Kempenaers