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Coffee processing

From Tree to Cup


From the time coffee berries are plucked from the tree until being packed for sale, they undergo typically 10 and as many as 12 processing steps1. Machines are often facilitate mass harvesting and production, used in every step from agitating trees to harvest berries to speed drying beans after pulping.

In contrast, nkope pure Hawaiian coffee beans are almost entirely hand processed. Machines are generally used only in the pulping and roasting stages where they are carefully managed to prevent damage to the delicate beans.

For nkope pure Hawaiian coffee, only the plumpest beans are hand plucked from trees during the peak harvest months from July through December. An experienced picker can harvest up to 200 pounds of coffee berries each day, rotating every 2-4 weeks among the trees to ensure that berries are identified and picked at their prime.

The bright red berries are then spread by hand on drying racks in the gentle Hawaiian sun where they are raked by workers experienced with carefully turning the beans to ensure uniform drying without damage. Beans are turned 2-4 times daily to ensure even drying and guard against sunburn until they retain just 11% of their original moisture.

Finally, they are hand sorted and bagged before being transferred to nkope’s roasting facilities where the beans are again manually inspected by our experienced staff and hand sorted into batches destined for specific phases of our multi-stage roasting protocol.

All coffee production uses some combination of these mechanized and manual processes.

With strict adherence to these ancient processes, Hawaii coffee farmers produce consistently peerless results. Their respect and reverence for the fruit of our lands brings Hawaiian coffee consistently high ratings among connoisseurs – on par with the some of the finest, rarest and highest-priced coffees in the world.

  1. 10 Steps from Seep to Cup (National Coffee Association)