The Process
At the top of the rugged, 4200 ft Bolaven Plateaus, obscured from heat and cold by immortal mist and jungle canopy, our Robusta matures at a consistent 65-70⁰F. The cool and humid microclimate slows the development of fruit, while the lively volcanic soil provides a balance of nutrients that yields the richest possible coffee.
Mountain Grown
Personally Harvested
All of our Robusta is grown by farmer-owners on small, 2-4 acre lots. Size and ownership mean that our farmers carefully tend each tree before and during harvest season. When time comes to pick, individual trees are visited multiple times to ensure that only the ripest and sweetest coffee cherries are harvested. Each grape-like cherry contains two green beans.
After Harvesting and Processing, our farmers gather together and hand-sort each cherry and bean to ensure that all defects are separated. These critical steps define KAFE as a specialty Robusta coffee. After the tedious work is done, it’s party time!
Hand Sorted
Honey Processed
After the cherries are sorted, the beans are separated from the fruit and dried. We use a combination of Honey, Natural, and Washed techniques to bring out the natural, smooth, sweetness of high-quality robusta.
To achieve bean-to-bean consistency and develop the full flavor potential of our Robusta, we small batch roast every bag. Each batch gets the attention of our master-roasters to create the perfect balance between too light and too dark.
Small Batch Roasted
