At Janssen's Coffee, we take great care in processing our coffee to ensure that the end result is nothing short of exceptional. Our process begins with hand-harvesting each cherry, followed by the careful determination of the type of processing needed for each batch. From there, we either wash the coffee or take it directly to the drying table. Once the coffee reaches 11% humidity, we begin a rigorous selection process, which is repeated three times before the coffee is roasted.
At Janssen's Coffee, we take pride in our commitment to producing the highest quality coffee. Our washed coffee is a basic form of coffee where the mucus-like substance surrounding the bean is washed off entirely with natural spring water from our farm. From there, the beans are dried on a solar drying table before we select the coffee for roasting and packaging.
We strive to provide the highest quality honey coffee in our processing. At Janssen's Coffee, we specialize in three different types of honey coffee: yellow honey, red honey, and black honey. Honey coffee is unique in that we leave some of the mucus-like substance on the bean, creating a different flavor profile. Depending on how much we leave on, it determines the type of honey coffee. Black honey has the most, virtually no wash.
At Janssen's Coffee, we take pride in our natural coffee processing method. It is unique and sets us apart from other coffee farmers. We leave the cherry on the coffee bean for the entire drying process. This allows for a more complex flavor profile, as the cherry imparts its sweetness and fruitiness onto the bean. Contact us today to learn more about our natural coffee processing and how it can enhance your coffee experience.