Good coffee beans generate superior taste, aroma and freshness. Harvesting the finest of beans means passing all the quality check measures we put in place. Our beans are sourced from a unique blend of Ugandan, Guatemalan and Brazilian beans. Recognised worldwide for their quality. We take pride in bringing our customers a superior tasting, strong coffee to really get your day going.
Flavour profiles
Comprising sweet and savoury notes of chocolate, caramel and hazelnut, the dynamic South and Central American and African fusion is roasted to Black Insomnia-perfection, giving you great-tasting coffee with the hardest caffeine kick you’ll experience.
Each stage of bean growth actually plays a role in shaping the final flavour, aroma, and quality of the coffee we choose. Once harvested, these cherries undergo further processes like pulping, fermenting, drying, roasting, and brewing - each step meticulously designed to unlock the bean's fullest potential.
Robusta beans contain twice as much caffeine as Arabica and grow at a much lower elevation, this means they are not high in acidity. Through precise roasting, Robusta becomes full body with a touch of sugary walnuts, thanks to the caramelization of the beans during roasting.
Process
Once the cherries are collected by pickers on the farm and sent to the main station, the workers will further process the fruits. “Processing” the fruits could mean several things:
- Washing the cherries.
- Sorting the cherries- getting rid of the unripe, overripe or damaged ones.
- “De-pulping” the cherries- mechanically peeling the skin off the cherry.
We like to do things the best, natural, healthiest way which is why we naturally process our beans, that means they are unwashed to bring out their sweetness.
The beans are then left to ferment, meaning they are left to break down their sugars naturally, generating more flavours in the beans. After this period, the beans will be sent to dry out.
After around 2-3 weeks, when the beans have reached their perfect humidity level, they will be de-husked - which means their “parchment” layer will be taken away. Afterward, we get to a very crucial part: The Roasting.
Roasting
Once the raw coffee beans are processed and dried, they are dropped into loaders and then into a rotating drum. The drum is preheated and the beans are roasted. The beans are then taken out into a cooling tray and passed through a machine that removes any debris before being checked by hand for any defects, and once cooled completely, finally packaged for sale.
Fun fact: Roasting results in a 14-23% weight loss of beans but the internal pressure of gas expands the beans by 30-100%. The beans become a deep rich brown, and their texture becomes porous and crumbly under pressure.
If you’re looking for an intense coffee taste without the bitterness, our XXX would be a good option for you. The XXX roast is smooth yet strong with aroma’s of caramel, hazelnut, and macadamia. Holding a bold dark chocolate flavour with a velvety body.
That’s the timeline of our coffee beans and how our premium robusta beans end up in your coffee cup! We only want what’s best for our customers and we’re committed and proud to motivate you while you supercharge your life.