Every bean of Craterfields Coffee undergoes a meticulous journey, ensuring that only the finest quality reaches your cup. Our process combines traditional methods with sustainable practices, honoring the land and the hands that nurture our coffee.
Our Arabica coffee plants thrive in the rich volcanic soils of Kyambura, nurtured by natural rainfall and the ideal high-altitude climate. When the cherries ripen to a vibrant red, they are hand-picked by our skilled farmers, ensuring only the highest quality and perfectly ripe beans are selected.
We primarily use the wet processing method, which enhances the clean, bright notes of our Arabica. Freshly picked cherries are pulped to remove the outer skin, then fermented in water to break down the mucilage. This crucial step develops the coffee's complex flavors and aromas.
After fermentation, the parchment coffee is carefully spread on raised beds to sun-dry. This slow, even drying process, often taking several weeks, is vital for achieving optimal moisture content and preserving the coffee's inherent qualities. Once dry, the parchment is hulled to reveal the green coffee bean.
Our green beans are then expertly roasted in small batches to highlight their unique flavor profile. The roasting process is carefully monitored to bring out the best in each bean. Finally, the freshly roasted coffee is packed to seal in its freshness and aroma, ready for you to enjoy.
Deep, comforting undertones of dark chocolate, providing a luxurious base to the cup, reminiscent of fine cocoa powder. This profile is a hallmark of our high-altitude Arabica.
A subtle, refreshing hint of citrus, adding a lively and clean finish, often with notes of orange or lemon peel. This vibrant acidity balances the richness beautifully.
A grounding earthiness, reminiscent of the fertile volcanic soil it's grown in, providing a unique depth and complexity. This distinct note speaks to the very origins of our beans.
A satisfyingly full body with a remarkably smooth texture, leaving a pleasant, lingering aftertaste that invites another sip. Our meticulous processing ensures this velvety mouthfeel.
Unlock the full potential of your Craterfields Coffee with these simple brewing guidelines. Each method brings out different nuances of our specialty Arabica.
Grind: Coarse. Water Temp: 90-96°C (195-205°F). Ratio: 1:15 (e.g., 60g coffee to 900ml water). Brew Time: 4 minutes. Press slowly for a rich, full-bodied brew.
Grind: Medium-fine. Water Temp: 90-96°C (195-205°F). Ratio: 1:16. Bloom with a small amount of hot water for 30 seconds, then pour slowly in concentric circles, aiming for a 2.5-3.5 minute total brew time.
Grind: Very Fine. Water Temp: 90-96°C (195-205°F). Ratio: 1:2 (e.g., 18g coffee to 36g espresso). Extraction Time: 25-30 seconds. Adjust grind for desired flow and crema.
Grind: Medium. Water Temp: 80-85°C (175-185°F). Ratio: 1:10 (e.g., 17g coffee to 170ml water). Brew Time: 1-2 minutes. Press slowly for a clean, concentrated brew.