Why

More than Fair


Quality and sustainability practices actually make better tasting coffee. In order to explain the quality efforts taken by the participating coffee plantations in More than fair, we would like to explain all the relevant coffee processes. From growing coffee to roasting it, More than Fair participants are proven to be people with excellence in mind.

Stages of Quality

Stage 1 (Selection of seedlings) Once a coffee seed has been selected from cultivars such as Arabica typica, or Borbon, we start the trend that will end with a quality coffee.

Stage 4 (Processing of harvested beans) Here we decide if the beans will be processed using a wet or dry process. Each of these processes will yield a slightly different taste due to the exposure of fructose. The right ammount of water will cause the coffee to have Fruit notes; Too much time in the water will make the coffee Winy or Fermented.

Stage 2(Plant Management) Here you have the careful maintenance given to the plants during their development and the care placed to the soil in a manner of fertilization and defoliation of undesired plants in the field.

Stage 5(Storing and Selection) Once the coffee is processed and dried properly to 12% relative humidity we can decide to manually or mechanically remove the defects in a particular lot.

Stage 3 (Harvesting) A crew of experienced pickers will handle the removal of the Cherries. Quality controle and carefull instruction directly affect the final product.