It is the journey of the coffee seed from agriculture and manual harvesting 100% and then processed, roasted and packaged under high quality standards “80 points and above for the crop” developed by the international competent coffee organization, to ensure the stability of quality and spread this culture.

Agriculture:

The competent coffee is grown in a range of height from 400 meters to 3500 meters from the sea surface, and this range grows the Arabica tree as it is a sensitive tree that requires a certain climate and does not bear the difficult conditions and then harvested and picked coffee cherries manually to ensure that only mature cherries are picked and sorted for processing.

Treatment:

The process that follows the harvest, which is one of the factors affecting coffee, there are two methods of treatment, including several other treatment methods, namely washed and dried, at this stage the cherries are either removed, washed or washed and fully dryed several times and after the completion of the treatment period are confirmed to be dust-free and wrapped in custom bags to ensure that there is no need to wash the green coffee before roasting.

Hummus:

Medium-color chickpeas are the nominated area for competent coffee chickpeas because what is more than this area certainly spoils them, and then encapsulates and stores in certain bags with air outlet “inside out only”, which makes the coffee modern chickpeas breathe and produce the gases acquired by the chickpeas period and prevent the entry of oxygen as much as possible to keep the coffee from oxidating as much as possible, which develops the flavor of coffee.

Preparation:

Points and criteria are observed during the preparation process, coffee is a sensitive thing that is affected under any circumstances. Handmade methods are still the world’s favorite coffee preparation for full control of the coffee cup.

Enjoying the cup:

At this stage, everyone must turn all their senses on to this special cup and enjoy it.