Every cup of Itadi Coffee is the culmination of a year-long journey, a testament to the dedication of our Togolese farmers, and a marvel of natural transformation. This is not just a commodity; it is a story of soil, sun, and meticulous care.
Join us on a visual tour of the Farm-to-Cup process, tracing the path of our high-quality Robusta beans from the rich earth of Togo, West Africa, to the final, satisfying sip in your mug.
Stage 1: The Harvest (The Red Cherry)
The journey begins on the slopes of the Togolese highlands, where the coffee plant, Coffea canephora (Robusta), thrives.
•The Cherry: The coffee bean is the seed of a fruit, the coffee cherry. It is ready for harvest only when it turns a deep, vibrant red.
•Hand-Picking: Our commitment to quality means every cherry is hand-picked by our skilled farmers. This selective harvesting ensures that only the perfectly ripe fruit is collected, which is crucial for the superior flavor of Specialty Robusta.
Stage 2: Processing (Washed vs. Natural)
Once picked, the fruit must be removed from the bean. The processing method significantly impacts the final flavor profile.
The Washed (Wet) Process
1.Pulping: The outer skin and pulp are immediately removed using a machine called a pulper.
2.Fermentation: The beans, still encased in a sticky layer of mucilage, are soaked in water tanks for 12-48 hours. This fermentation breaks down the mucilage.
3.Washing: The beans are thoroughly washed to remove all remaining fruit residue.
•Flavor Impact: This method results in a cleaner, brighter, and more consistent flavor profile, highlighting the inherent qualities of the bean.
The Natural (Dry) Process
1.Drying: The whole cherry is laid out to dry in the sun, often on raised beds, for several weeks. The fruit dries around the bean.
2.Raking: Farmers constantly rake the cherries to ensure even drying and prevent mold.
•Flavor Impact: The bean absorbs the natural sugars and flavors of the fruit as it dries, resulting in a heavier body and more intense, sometimes fruitier, notes.
Stage 3: Drying, Milling, and Export
After processing, the beans still contain too much moisture and are covered in a layer of parchment.
•Drying: The beans are dried to a precise moisture content (around 10-12%) to ensure stability and prevent spoilage. This is often done on patios or raised beds under the Togolese sun.
•Milling (Hulling): The dry parchment layer is removed, revealing the green coffee bean.
•Sorting: The beans are meticulously sorted by size and density, and any defective beans are removed. Only the highest quality beans are selected for Itadi Coffee.
•Export: The green beans are bagged and shipped from Togo, carrying the unique flavor of their origin to the world.
Stage 4: Roasting and Brewing
The final, transformative stages happen closer to home.
•Roasting: The green beans are roasted to perfection, a process that unlocks hundreds of aromatic compounds and develops the signature dark chocolate and nutty notes of Itadi Robusta.
•Grinding: The roasted beans are ground just before brewing, releasing their fresh aroma.
•Brewing: Whether it's a powerful espresso or a rich pour-over, the final act of brewing is where you, the consumer, complete the bean's incredible journey.
The next time you savor a cup of Itadi Coffee, take a moment to appreciate the long, complex, and beautiful journey that bean has taken. It is a journey rooted in the rich soil of Togo, guided by the hands of dedicated farmers, and delivered to you with a commitment to quality and ethical sourcing. Enjoy the taste of true West African excellence.
References:
•[1] National Coffee Association – Overview of coffee processing methods.
•[2] Itadi Coffee Farm-to-Cup Transparency Initiative – Detailed information on our supply chain.
•[3] Scientific American – Article on the chemical changes during coffee roasting.