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Ethically sourced is very important to us and continues to be a driving factor in the coffee we use.

Ethically sourced means to us that the money we spend on the coffee is received by the farmer, and we can actually make an impact for them. Initially, we only bought coffee when we had visited the farmer ourselves.

However, with COVID and everything else happening, we needed to change our approach. The coffee industry has come a long way and we noted more and more importers having their own projects, sourcing coffee directly from small batch farmers and not just paying them fairly and directly, but also helping them with socio economic support.

We realised that they could have a much bigger impact than just us. So we picked our new importer and went after projects that we wanted to support, and you can read about it on each product page. 

This Coffee Is: Single Origin

Ever wondered about the coffee you pick? At Mad About Beans, we're serious about great coffee, and that means understanding your beans.

What is Single Origin?

Single origin coffees come from one specific farm or region. They capture the unique taste of that place, whether it's bright and citrusy or rich and chocolatey. Choose a single origin when you want to explore a pure, distinct flavour profile from one specific location.

What is a Blend?

Our Blends are where our roaster, Sven, combines different beans. This creates a balanced and consistent flavour. Each bean contributes something to the overall taste, resulting in a well-rounded cup, often designed for specific brewing methods, such as espresso. Pick a blend for a reliable, consistently delicious coffee experience every time.

Coffee processing involves picking ripe coffee cherries (the fruit) from the coffee tree removing the beans (seeds), and preparing them for roasting, which happens quickly after harvesting to ensure the beans don’t spoil. As with many aspects of the lifecycle of our favorite beverage, coffee processing is closely tied to the environment and conditions where the beans are grown.

There are three primary methods, all influenced by tradition and the resources available. The first is a centuries-old “dry” method, the second is the “wet” method, and the third is a hybrid of the other two. All three can significantly influence the taste of the coffee in your cup.

Source: https://www.aboutcoffee.org/beans/processes/

What does Washed Process or Wet Method mean?

This method, developed after the dry method, removes the pulp from the beans (seeds) inside the coffee cherry. Then, the coffee beans are dried with only the parchment, a thin, protective layer wrapped around the bean. Since the pulp is separated from the coffee bean, the beans must have absorbed enough natural sugars and nutrients during the growing cycle to develop flavor.

The farmer’s approach to growing the coffee plants and the local terroir (chemistry of the soil, microclimates and sunlight) have a significant impact on the coffee’s taste. That’s why many single-origin and specialty coffees are washed, as the process showcases their unique characteristics. Washed coffees may have floral, sour and/or citrus notes, and their flavor often is described as “clean.”

Pulping and Sorting
First, the coffee cherries are pulped, separating the pulp from the bean. Then, the beans are sorted. They pass through water channels to separate by weight, with the lighter, unripe beans floating to the top of the water tank and the heavier, ripe beans sinking to the bottom. Next, they pass through a series of rotating drums to separate them by size.

Fermentation and Drying
The beans are then placed in large, water-filled fermentation tanks, where naturally occurring enzymes dissolve another layer, the mucilage, from the beans. This can take between 12 and 48 hours. When fermentation is complete, the beans feel rough to the touch. After rinsing, the beans are ready for drying.

As with the natural method, the beans must be dried to approximately 11% moisture to properly prepare them for storage. They can be sun-dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine-dried in large tumblers. After drying, the papery inner parchment is removed.

Source: https://www.aboutcoffee.org/beans/processes/

What does Natural Process or Dry Method mean?

This time-tested method is still used in many countries. The coffee cherries picked from the coffee tree remain intact, and the process involves drying both the fruit and the beans together. Freshly picked coffee cherries are spread on huge surfaces to dry in the sun. To prevent spoilage, they are raked and turned throughout the day, then covered at night or during rain. This process continues until the moisture content of the cherries drops to 11%, which could take several weeks, depending on the weather. The dried beans are then hulled, removing the entire dried husk, including the outer layer, pulp, and parchment (a thin, protective inner layer).

With effective harvesting, the natural process can produce interesting coffees with a fuller body and uniquely sweet and fruity flavor profile. They may have more of a “wine” or fermented taste to them. However, if a batch of cherries includes both ripe and unripe fruit, it can lead to inconsistent quality and flavor in the beans.

Source: https://www.aboutcoffee.org/beans/processes/

What does Semi-Washed or Honey Process mean?

This blended method of processing goes further than the natural process, removing the pulp of the coffee cherry. However, it leaves at least some of the mucilage layer intact, unlike in the wet process. The sugary mucilage caramelizes during the drying process, preserving some sweetness and bringing out the beans’ natural flavors.

Semi-washed coffees can more closely resemble washed coffees or natural coffees. Typically, if more mucilage is removed, the coffee will be closer to a washed coffee, and if more mucilage remains on the bean, it will be closer to a natural coffee. This can create a range of flavor profiles, but generally, leaving more mucilage on the bean results in a sweeter taste.

Source: https://www.aboutcoffee.org/beans/processes/

Elevation is just one of dozens of factors that affect the taste of the coffee you are about to drink, but it is an important one. 

Elevation has a direct impact on the size, shape, and taste of the coffee beans.

You can only identify the physical differences when the beans are unroasted: The higher grown beans will be smaller and have a tiny crack or fissure in the center that will be closed while the lower grown coffee beans are larger, less dense, and sometimes have a more open fissure.

When well-cared for, high elevation coffee will produce the more acidic, aromatic and flavorful cup of coffee that we love, while lower elevation coffee tends to have a lower acidity with little character in the cup. 

This is a summary of the different growing altitudes and the flavour notes they have: 

Below 2500 feet (762m)- produces soft beans that are mild, simple, and bland. 
Around 3000 feet (914m)- produces smooth, sweet beans with low acidity. 
Around 4000 feet (1200m)- produces beans with citrus, vanilla, chocolate, and nutty tones. 
Above 5000 feet (1500m)- produces beans with spicy, floral, and fruity tones. 

It's important to note that the coffee's flavour is not only affected by the altitude where it is grown but also by the soil quality, rainfall, temperature, and sunlight. Countries that grow coffee at high elevations include - Colombia, Ethiopia, Guatemala, Kenya, and more.