Our Processes
Our Processes
During the harvest, producers begin by selectively handpicking only the reddest cherries. Once picked, the coffees are transported to one of Sheba Coffee's regional processing hubs. Here, the cherries are cleaned and hand sorted, separating the quality cherries from any debris.
Next, the team selects one of three perfected processing methods. Owing to the terroir from which the coffee is sourced, each lot is designated to a pre-determined process; chosen to enhance the coffee's unique cup profile.
Super Natural
Processing time: 25- 30 days.
Cup Profiles
Our Supernatural lots are rich with intense flavours of rose, florals and blueberry. These notes layer over dried yellow fruit, finishing with a complex and juicy mouth feel. A bright and zesty structured acidity - reminiscent of grapefruit, mandarin orange and bergamot - completes the Supernatural experience.
View LotsSuper Natural
Processing time: 25- 30 days.
- For Sheba Coffee’s Supernatural lots, freshly picked ripe cherries are first placed onto the raised beds in our greenhouse for a short period to dry, removing any additional water weight. Next, the semi-dried coffee cherries are removed from the greenhouse and placed in hermetic bags to allow for a short fermentation period.
- The cherries are removed from their bags and returned to the greenhouse’s raised beds for a much longer period. This slowly dries the cherries and enhances the coffee’s unique cup profile.
- For the final drying session, the cherries are moved to our processing hub’s raised beds for a short period to be dried under direct sunlight. The cherries are regularly turned, helping stabilise their moisture level. When a reading of 12% moisture is recorded, the dried cherries are collected and bagged, ready to be milled.
Single Anaerboic Fermentation
Processing time: 20- 25 days.
Cup Profiles
Our Single Anaerobic Fermented coffee bursts with juicy mango, dried tropical fruits and blackberry notes. Sweet brown spice and a caramel base complement the fruit, leading to a silky mouth feel and lengthened after-taste.
View LotsSingle Anaerboic Fermentation
Processing time: 20- 25 days.
- For Sheba Coffee’s Single Anaerobic Fermented coffees, as soon as the cherries have been cleaned, they are immediately placed into hermetic bags to ferment for a short period. Once complete, the cherries are placed on to our greenhouse’s raised beds to dry over a long period.
- The semi-dried cherries are removed from the greenhouse to complete the drying process under direct sunlight. Here, the beans are regularly turned, helping to stabilise the moisture of the coffee.
- Finally, when a reading of 12% moisture is recorded, the dried cherry is collected and bagged, ready to be milled.
Double Anaerboic Fermentation
Processing time: 35- 40 days.
Cup Profiles
The extended fermentation and selected terroir of our Double Anaerobic Fermented coffee create a deliciously layered and complex flavour profile. Think; ripe bananas, strawberry and cherry. An integrated winey acidity opens to a silky, almost yoghurt-like mouth feel.
View LotsDouble Anaerboic Fermentation
Processing time: 35- 40 days.
- For Sheba Coffee’s Double Anaerobic Fermented coffees, the freshly picked cherries are first placed into hermetic bags to ferment for a short period of time. The cherries are then removed from their bags and placed in our greenhouse for a similar period of time. This breaks the fermentation process and helps to enhance the coffee’s unique cup profile.
- The cherries are then returned into hermetic bags once again for a short period to continue the fermentation process. After which, they are returned to our greenhouse to allow the twice-fermented coffee to slow-dry under our care and attention.
- Finally, the coffee cherries are taken to the raised beds to dry under direct sunlight. Here, the beans are regularly turned, stabilising the moisture of the coffee. When a reading of 12% moisture is recorded, the dried cherry is collected and bagged, ready to be milled.