The Journey

At Harrisons Coffee Co., we love coffee! We love coffee so much that we decided to focus on it and become a specialty coffee roaster, meaning we only roast and serve the highest grade coffees available. Our love of coffee comes from understanding and appreciating all the love, attention, and lives affected before the coffee gets into your cup.

IT BEGINS WITH THE FARMER

From the 6th generation farmer that does nothing but focus on growing the best possible fruit in some of the toughest, steepest terrains in the world to the harvester that picks between 100 – 200 lbs of cherries per day by hand that will ultimately produce between 20–40lbs of coffee beans. And that is just the beginning..

The farmer then analyzes the different available processes to remove the skin and pulp (Dry or Wet, which includes some fermentation) to reveal and complement the delicate seed and the subtle flavors of the bean. From there, the beans are dried to a moisture level of between 8-12% by laying them out on drying tables or floors and turned regularly by hand to ensure consistency. These dried beans are known as parchment coffee and are stored until they are prepared for export.

THE EXPORT

When the beans are being prepared for export, they are hulled when needed, which is where the dried skin and endocarp (fleshy insides) are removed by machines, then polished if the farmer or importer requires.

From there, Coffee beans are then sorted and graded by size, weight, colour and imperfections. Any beans that are defective are removed by machinery and hand to ensure only the best quality beans are being shipped.

Now, the coffee is referred to as Green Coffee and is shipped across the ocean by boat in different types of bags and or containers.

Coffee is sampled in small batches at one of several checkpoints throughout its journey to ensure only the best are making their way into your cup. This process is called cupping and is a process where a sample size of green coffee is roasted to a standard profile, then ground, water added and sampled, looking for flavours, and imperfections and then is given a score on a scale from 1-100. Only coffee given a score above 80 is considered specialty coffee and can be roasted by a specialty coffee roaster. We do not serve any coffee that is lower than 84 on that scale and are laser-focused on raising the quality of coffee you drink.

THE ROASTING

The next step is where we get to show what we bring to the table, and that is Roasting. We believe the roasters job is to respect the green coffee by accentuating the flavours and the processes chosen by the farmer(s) and mother nature while ensuring that the ultimate balance is achieved of Sweetness, Body and Acidity always giving you the ability to get the perfect cup.

 

THE PREPARATION

The Barista's job is to make sure that the right coffee is selected, then ground to the perfect consistency and then the right brewing process is chosen to make your experience with that coffee exactly what you are in the mood for.

The Taste (Just Like Wine)

Did you know that coffee is just like wine? The flavor of coffee is affected by 5 different things:

TYPE OF BEAN

Well actually plant, that was planted (Coffee is actually the seed of a cherry). Each style of coffee seed will have different characteristics that come thru in the final product. Some variety of beans are Benguet, Catuai, Bonifieur, and Geisha to just name a few of the many varieties available. 

TERROIR  

Terroir is a French word that means "From land" it is the term in the wine world that is used to describe the environment in which the wine was produced: the soil in which the plant was grown, the elevation (MASL), the weather, the amount of sun it gets, and so on. The terroir is one of the deciding factors of what makes a good year and a great year for wine. The same environmental impact is had on coffee. 


THE WAY COFFEE IS PROCESSED.

 

This is the way that the seed is removed from the cherry. There are 2 main ways this is completed, Wet and Dry. In the simplest form, these are used exactly how you would assume by the names.

 

FOURTH IS ROASTING. 

 

How the bean is roasted and this is where different roasters can and will stand out. This is where they take the farmers hard work and experience and bring it to life. They add their own spin on what will complement the farmers' crop and the terroir of that specific year.  -- Coffee Roasters will be the rockstars of the future.

FIFTH IS HOW THE COFFEE IS PREPARED.

 

Everything from water temperature brewing method, to how long the water is in contact with the ground coffee play a part in the flavour of the finished coffee. These are all controlled by you the home enthusiast, or the Barista if you choose to enjoy at one of our coffee houses.

Taste is very personal and we would love to help you discover the right coffee for your pallet and introduce you to some new ones as well.

Now get out there, and Get Serious (and have fun) with your coffee. We are!!