Atiu Coffee™ - The Organic Coffee for Connaisseurs
All Atiu's coffee is Arabica coffee. This coffee variety has five to six flowering stages. The flowers are tiny, but have a strong scent similar to orange blossoms. Busy bees (left) help us on our farm to turn each flower into healthy cherries containing two coffee beans each. If the coffee cherry contains only one bean, it is called a pea berry. These are especially valuable and often separated to make special blends and roasts. We don't do that, but leave them in our coffee, one more reason for its great flavour!
When the coffee is ripe (right) during the months of January to June, it is harvesting time. The cherries must be carefully hand-picked. Within 6 hours of the harvest the cherries are pulped to extract the coffee beans. The beans are then fermented, washed and dried on trays in the sun.
Once the beans are dry (9-12% moisture content) they are called parchment coffee. For roasting, they must now be hulled, polished and graded. Imperfect beans are removed by hand sorting. The green coffee is stored in Hessian bags (left).
Roasting is the greatest art in the coffee production. The roasting process must be carefully monitored to result in a quality product. Atiu Coffee Factory offers two roasts, medium and dark, and can also make a delicious espresso roast on request. Our customers live all over the world and we enjoy the personal contact to them that we have as producers of speciality coffee.
On request, Juergen or his wife Andrea also conduct tours to plantation and factory full of interesting facts about the drink that so many of us take for granted but know so little about. The tour ends at the Atiu Fibre Arts Studio with a coffee tasting session (right)and the chance to browse around the gallery's exquisite traditional and contemporary textile art.