It s a little like making fine wine. It s all in the picking, says Stewart. The coffee cherries are harvested, sorted, and dried. There are two methods of drying. Dry and Water.
Water is more efficient, but too much moisture, is like too much sun, it can ruin a good bean.
The term, Specialty Roasted is somewhat of a misnomer. Everything begins in the bean, and in the picking, it has little to do with the roast. To be certified organic, there is an organic roasting process. And there are yearly inspections. It s a great big pain in the backside, said Stewart in jest.