St Helena coffee is wet processed to the highest possible standards, with a wonderful semi translucent sheen in green bean form. This delicate bean, medium roasted has a high lively acidity, with good balance and good body.
This coffee has a superb fragrant bouquet with no off flavours and pleasant floral fruity hints of citrus and caramel strongly hinting of its Yemeni origins.
St Helena coffee is subjected to the most rigorous quality control. Due to the relatively small quantity of coffee produced, it is possible to give the coffee more attention than a larger coffee industry could expect to do. One of the major challenges for coffee production in St Helena is the deep scarcity of local farm labour.
Coffee Quality Specifications:
720 meters, but because of its unique geographical position this will be equivalent to more than a 1000 meters of altitude in other coffee producing countries
Total Rain per Year: 3000 mm
Variety: Green Tipped Bourbon
Processing Method: Fully Washed
Mucilage removal: Natural Fermentation
Sun-drying, this process is very slow since it takes approximately 4 months to dry the coffee while it takes just 4-5 days in all other coffee producing countries
Flowering Period: December-April
Harvesting Period: October-February