Sustainable Land Development
The smallholder coffee farmers of Tanna are delighted to maintain the lush, verdant eco-system that prevails throughout their island. They fully support the Company’s objective to develop their coffee industry further, primarily catering to increased local, regional and international demands. Any future expansion plans areparticularly mindful of sustainability, to ensure the current broad bio-diversity of Tanna remains untouched.
Wet Coffee Processing
Ripe coffee cherries are hand-picked and processed at 45 decentralised coffee pulping stations, strategically located within the key production areas of Tanna Island. The plump cherries are pulped, naturally fermented, washed, screened and sun-dried by small-holder farmers, then transported to the Dry Processing Factory.
DRY COFFEE PROCESSING
Following delivery of the dried coffee from the farmers, the parchment & coffee is carefully warehoused and stored, awaiting an order. A modern fully mechanised coffee processing plant then ‘hulls’ the dried coffee parchment, removes the dry skins, grades the green beans according to their size, and bags the beans into 60kg sacks, ready for shipment to the Port Vila roasting and packaging factory.
ROASTING AND PACKAGING
The 60kg sacks of dried green beans are shipped to Port Vila and transported to storage facilities at the Roasting Factory. The coffee beans are then carefully roasted to optimal perfection (gently releasing their oils and wonderful aromatics), under the watchful eye of the master roaster. The art of roasting is a critical science combining raw coffee beans, moisture content, controlled temperatures and aroma. With critical time differences of as little as 30 seconds (between our dark and medium roasts), each step is vital in the overall pursuit of producing the perfect roast. Using international standard coffee pouches with unique one-way air valves for the packaging, our coffee is guaranteed to be as ‘fresh as the day it was roasted’.