2. Harvesting the Cherries

Harvesting takes place in two phases. The first cherries will come into harvest in late November and then again after the winter in Ferbuary to March. It take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested.

Only the ripe cherries are harvested, and they are picked individually by hand. Pickers rotate among the trees every eight to 10 days, choosing only the cherries which are at the peak of ripeness. This kind of harvest is labor intensive but ensure the quality of the coffee is superior.

3. Processing the Cherries

Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage. Depending on location and local resources, coffee is processed in one of two ways:

• The Dry Method The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then covered at night or during rain to prevent them from getting wet. Depending on the weather, this process might continue for several weeks for each batch of coffee until the moisture content of the cherries drops to 11%.
• The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on. The parchment is then dried in the sun untill it has a moisture content of 12%

4. Drying the Beans

5. Milling the Beans

Before being exported, parchment coffee is processed in the following manner: Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp and endocarp — of the dried cherries. Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. While polished beans are considered superior to unpolished ones, in reality, there is little difference between the two.
Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.
Beans are sized by being passed through a series of screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans.
Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole’s diameter in terms of 1/64’s of an inch. A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch, and a number 15 bean, 15/64 of an inch. Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed. In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported.

6. Exporting the Beans

The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags loaded in shipping containers, or bulk-shipped inside plastic-lined containers.
World coffee production for 2015/16 is forecast to be 152.7 million 60-kg bags, per data from the USDA Foreign Agriculture Service.

7. Roasting the Coffee

Coffee Roasting is the heat process that brings out the aroma, flavour & fragrance that is trapped inside the coffee bean. It’s a passionate experience, that is coupled with love for coffee.
At Nagaland Coffee – South Africa, we use a Probat 12 kg, and this lovely baby does phenomenal work in the roasting process.
Roasting coffee at Nagaland Coffee basically have four critical stages that is:
1.) Drop in stage (charge temperature)
2.) Turn around (temperature change)
3.) Yellow stage (which chemists refer to mailnard reachion)
4.) Fist. Crack (caramilisation)
5.) Drop out. (flavour Development)

Our roasting style is optimal roast => all our coffees are roasted differently to ensure optimal roasting – that perfect time in the flavour development where aroma, flavour and body in the coffee have reached a perfect combination.

9. Grinding Coffee

Each coffee brewing has got its own specific grind size.
The different kinds of coffee grinding methods at Nagaland Coffee Roasters.
1.) Turkish grind : Verify Particles.
2.) Espresso grind : Fine Particles.
3.) Mokapot grind : Fairly fine particles.
4.) Filter coffee : Fairly fine grounded.
5.) Plunger : Course grind.

10. Brewing Coffee

Methods of brewing Coffee at Nagaland Coffee.
1.) Coffee Espresso Machine.
2.) Pour Over Methodes.
a.) Chemex.
b.) Harico Voo.
3.) Aeropress.
4.) Plunger.

Our Whoka coffee is highly recommended for espresso with citrus/ fruity notes and a hint of ginger will be wideut in your pallet.
Whereas our honey processed Mon will do much greater job in all pourover methods especially Chemex where the cup will be crowded with tropical fruity flavours, a jurey lovely and a bright audity.
Khar has got a chocolate – nutty flavour and its mild audity suits aeropress/ plunger brewing methods very well.