What's in a cup of Five Points coffee?


The flavors in our coffee come from a place - unique soil and rain, distinct minerals and sugars, and evolving practices of cultivation, drying, and quality sorting. All of these result in something beautiful to roast and share with you.  Here are some of the processes involved in turning coffee fruit into the green coffee we purchase.

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For every coffee fruit we buy, life begins on top of a mountain.



The ripening process is unique according to genetic type, but typically coffee cherries turn red, orange, or yellow in color when they are ready to harvest. Ripe cherries are picked by hand and sent to a wet mill for processing.


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The first stop for a washed process coffee is the wet mill, where depulping equipment separates the outer layers of skin and fruit mucilage from the seed at the cherry's center. These machines range in size, from small hand-powered equipment to large electric depulpers like the one pictured here. 



Following depulping, coffee is held in fermentation tanks for a period of time (anywhere from a few hours to a few days) to begin the conversion of sugars. These initial steps have significant influence on the flavor of the finished cup.

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After the wet-mill, green coffee must be carefully dried to achieve a specific moisture content.


This typically takes place on large patios or atop raised beds. 

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This "parchment” coffee is then sent for final milling and quality sorting. 


The coffee arrives to the cold mill.

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And undergoes mechanical sorting according to size and density.


Along with optical quality sorting.

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It arrives to us on a boat, and then we roast it!


Finally, the green coffee is packed and prepared for shipment. 

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