The Growing process of our green coffee

Our farmers begin by planting seeds in shaded nursery beds. These beds protect the young plants from harsh sunlight and provide ideal conditions for germination.

Transplanting: After 6-12 months, the seedlings are transplanted to the fields. Each plant is spaced to maximize growth and ease of care.

Shade-Grown Coffee: In our farms, coffee is often intercropped with cocoa trees, leveraging the natural canopy to protect plants and enrich the soil. This eco-friendly practice also enhances the beans’ flavor with subtle cocoa undertones.

Our farmers understand the importance of timing and care. After the rainy season, coffee plants bloom with delicate white flowers. These blossoms signal the start of cherry development.

Pollination: Flowers are naturally pollinated, leading to the growth of green cherries.

Ripening Process: Over several months, the cherries gradually turn from green to red or purple, signaling they are ready for harvest.

Our farmers handpick cherries at peak ripeness to ensure only the best beans are selected. This method reflects their dedication to quality and preserves the integrity of the coffee.

Harvesting Season: From October to February, families and communities come together to gather the cherries. The process is labor-intensive but ensures the finest beans are collected.

Selective Picking: Farmers carefully avoid unripe or overripe cherries, a practice that sets Ghanaian coffee apart.