THE CIMA CAFE PROCESS
The journey from farm to cup can be an intricate maze.
Cima Café accompanies your beans from being picked off the plant until your freshly brewed cup of coffee.
What happens at the farm
Our best practices focus on making sure the up-keep of the plantations, plant nutrition, density, trimming and shade are all up to par. We guide farmers through the process of cutting cherries and provide training to cutters, so that coffee beans are picked only at their optimal ripeness. Our partner farmers use technology, such as refractometers, to measure Brix degrees (sugar content) and determine when a lot is ready to be picked.
Unfortunately most farmers lack the infrastructure to wash and dry their own coffee, or are sometimes pressured financially to turn it into an intermediary. We at Cima Café help our farmers combat these challenges so they can take adequarte time to dry their coffees and capture the most value from their noble work.
Once it Leaves the Farm
Once the coffee has left the farm our mission is to obsess over preserving its freshness and quality while keeping mold causing humidity far, far away from your beans.
Our coffee beans are stored in GrainPro bags with the classic Jute exterior. GrainPro is our standard. After all the hard work it takes to get beautiful coffee beans, it is unacceptable to see it all go to waste due to improper storage. Some distributors shy away from the extra expense, we at Cima Café will never. We are always open to accommodating your needs if additional packaging is necessary.
Quality Control
We collaborate with the best cuppers at origin to not only guarantee defect free cups, but identify sensory attributes in every coffee we offer. Additionally, we provide guidance on roasting & preparation which best accentuates the beans’ qualities. We believe our notes will be paramount in helping you make your coffee selections.
We cup all our coffees multiple times before they are ever seen by a roaster. This promises a consistent quality and provides imperative feedback to our farmer partners, a step often skipped, but essential to a continuous quality improvement.
