Specialty coffee being dried on raises beds. New crop 2016/17. 85+ #naturalpreparation #nardoscoffee #greencoffee
Meet growers and buy directly from them. We take care of everything.
Natural Yellow Catucaí, situated at about 1,100 meters of elevation, had been carefully selective hand picked, slowly dried on the patios, and finalized under low temperature in a dryer machine in order to preserve entirely the cell walls of the beans intact. The Natural Lado a lado process is done striclty in this way: 1) selective hand picked mature cheeries are sent straight to the patio – no water tank contact; 2) 1st drying stage: during the first 3 days, the cherries remain untoched in a thin layer (side by side) in order to have the free water taken quickly out, avoinding unwanted fermentations; 3) 2nd drying stage – the cherries are put in a thicker layer and they are moved carefully at around 10 times a day for more 5-7 days; 4) the last drying stage is carried out in the drier machines under max temperatures of 37ºC. At this stage, the water molecules are strongly bound to the cells of the beans. So, it is necessary to remove these water very slowly.
If you are a roaster located in any of the continental European Union countries (incl. UK) or in Switzerland, a truck will deliver your order to your doorstep. Of course, you can also decide to pick it up at the warehouse in Bremerhaven, Germany.
If you are a roaster located outside of the European Union, you can still source coffee directly from producers on algrano! However, you will have to pick the coffee at the warehouse in Bremerhaven Germany and import it into your country.
The jury of the World of Coffee New Product Awards 2015.
Algrano triumphed in this highly competitive category, impressing judges with its innovative new online platform which provides greater transparency in the coffee process (...)
Nick Brown, Daily Coffee News
... a technologically driven platformthat's largely new to the coffee world.
Michael Gliss, Gliss Caffee
I find algrano great, the perfect approach and I'm looking forward to work together. The beans now have a face and we can tell the stories of growers. I've always wished something like that!