Behind The Scenes: A Day in the Life of a Coffee Producer

The sun rises early over the serene countryside of our coffee farm, a golden glow is casted across the dewy hills. Depending on the month, the aroma changes, if you come in December-January,
you can see the fresh air infused with faint aroma of ripe coffee cherries that are ready to be harvested but if you come in February-March, you will get an invigorating aroma of the coffee blossoms.

Our day begins at dawn, when the first light starts to seep through the mist. Farmers who have been working on these lands for generations are already out there monitoring the hands that pick the ripest cherries. Though every day is a new challenge at the farm, be it the labour issue or the weather, we have to try everything possible to minimise the effects on the new crop.

Once the cherries are harvested, they are transported to our processing unit. This is where the real magic begins and the cherries are sorted, pulped and some times even washed. Sometimes we stick to the traditional natural process where we leave the cherry as it is, but we go ahead with the fermentation techniques. Fermentation is a crucial part of processing to bring out the unique flavours in the coffee. This is where the coffee flavours and aromas starts to develop even beyond their natural character.

The sorting of the coffee cherries are a meticulous process where the workers asked to pick a right shade of red that will be used to ferment. Once the selection and sorting is complete, the cherries are dumped into aerated baskets that will be then carried on for further processing.

We specially work on experimental techniques like a Koji fermentation, which produced the famous KOJI’S coffee with its complex and fruity notes.🍐🥰

You might be wondering, what is Koji?

To simplify it, Koji is a more that is used as a starter in fermentation tank, which transform starch into amino acid and sugars. The funkiness behind the South Indian coffee, Koji ferment creates a fruity magic within our barrel. This mold brings out the sweet fermentable sugar as a by product, soon the sugar simultaneously will convert into small portions of alcohol and the aroma elevates this process, leaving rich fruity notes in the customers mouth. 👄

As the fermentation progresses, the tanks start to bubble, which is the sign of the metabolic activity of the Koji mold. These bubbles indicate that the magic is happening.The carbohydrates are breaking down and creating a unique environment that enhances the beans.

Sanitation is crucial here too. We always wear gloves when handling the mould and ensuring the integrity of the fermentation process and quality of the final product is maintained. Hence, the name Fine Robusta.

Seeing the cherries, turn from oozing, red to matt black is incredibly satisfying. The moisture content should be achieved perfectly. The cherries are laid out to dry under the hot sun, ensuring that it is evenly dried, they are continuously rotated hourly.

As the day, winds down and the sun over the horizon, there is a sense of fulfilment that comes from knowing we contributed to making one of our fun coffee that will be soon available to taste by the end customer. We hope that our dedication, expertise and passion for excellence gives you a glimpse into our daily life and gives a deeper appreciation for the coffee you enjoy every morning.

Thank you for joining me on this journey, I am looking forward to sharing more stories from our farm in the future. Stay tuned for more stories and insights from the upcoming season. 👩🏻‍🌾