Coffee Sourcing | Bean To Cup in 60 Seconds | Caffè Nero

There are no shortcuts in the coffee sourcing journey and it all starts here, at the origin. Our coffee sourcing journey starts in Jinotega, Nicaragua. Here, unlike in other coffee growing regions it rains during harvest. After the coffee beans have been picked, the coffee is taken to be processed. The coffee beans are de-pulped and the mucilages are removed. We then ferment the coffee beans for 14 to 24 hours. After this the coffee beans are washed in a traditional way. Then, the coffee beans are taken to raised beds or patios to dry. When they have dried to 12% moisture content, the beans are taken in parchment to the mill where they will be hulled and prepared for export. Learn more about our coffee origins, ethics and sustainability here: https://caffenero.com/uk/about-us/our-ethics/

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