FROM BEAN TO CUP,
A Journey of Know-How
Before reaching your cup, every U’WA coffee goes through a meticulous journey, from careful cultivation to fermentation, drying, and artisanal roasting.
Discover the key steps that reveal the richness and uniqueness of our specialty coffees.
Washed Process
This artisanal process aims to enhance the coffee’s natural acidity and sweetness.
It includes:
– Selective harvest: Cherries are picked at full maturity to ensure optimal flavor.
– Controlled double fermentation: Fermentation first in hermetically sealed bags, then on the mucilage, allowing for a precise development of aromas.
– Thorough washing: The beans are meticulously washed to remove all impurities.
– Slow sun-drying: Natural drying for 8 to 20 days, which helps concentrate the aroma.
– Result: A clean, bright coffee with deep and well-defined aromas.
NATURAL
The natural process involves drying whole coffee cherries, without depulping them, directly under the sun.
It includes:
– Selective harvest: Cherries are picked at full maturity to ensure optimal flavor.
– Drying of whole cherries: The cherries are dried intact, exposed to sunlight.
– Drying duration: The drying process can last from 15 to 25 days, depending on weather conditions.
– Internal fermentation: A natural fermentation occurs inside the cherry, enhancing the complexity of the bean.
– Result: A coffee with intense, fruity, and sweet aromas, often sought after in specialty coffees.
HONEY
This method highlights the coffee’s natural sweetness while preserving its unique aromatic profile.
It includes:
– Selective harvesting: Fully ripe cherries (deep red) are hand-picked to ensure optimal quality.
– Initial washing: The cherries are washed to remove impurities (leaves, branches, soil).
– Partial depulping: Part of the pulp is removed dry, leaving a variable amount of sticky mucilage around the bean, reminiscent of honey in texture, hence the name “Honey.”
– Slow drying: The beans, still coated in this sweet, sticky mucilage, are then slowly dried in an enclosed greenhouse, protected from moisture and with temperature control.
– Result: A smooth, balanced coffee with beautiful aromatic complexity, sweet notes, and a silky mouthfeel.
OUR
Artisanal Roasting
Artisan Roasting, Tailored for Specialty Coffee.
At U’WA, roasting is much more than just a transformation step: it’s a key craft that brings out the full aromatic richness of our specialty coffees.
Each batch is roasted artisanal and tailored, based on its origin, sensory profile, and processing method (washed, honey, natural). Our goal: to highlight the unique characteristics of each terroir without overpowering them, maintaining a balance between acidity, sweetness, body, and complexity.
We use light to medium roast profiles, ideal for preserving the delicate flavors, whether fruity, floral, or spicy, that define specialty coffee. Each roast profile is carefully tested, fine-tuned, and validated through regular cuppings, ensuring an expressive, harmonious, and consistent cup that stays true to the identity of the bean.
