GUYANA COFFEE PRODUCTION
The production and process of coffee beans produced in Guyana has been supported by intense research, analysis and development to produce a rare and one of kind coffee.
We collaborated with a renowned coffee scientist and RD2 Vision from France and developed an innovative and scientific process from farm to cup.
DNA Analysis from the US Department of Agriculture confirmed the rarity of this coffee bean species found in the Pomeroon Region of Guyana, South America.
The Guyana coffee production is ethically and socially responsible.
The Guyana coffee plantations are situated in a secluded and commercially untouched area of the Amazon Rainforest in Guyana.
Our coffee is 100% natural, sustainable and socially responsible.
Our unique cherries are hand picked and inspected.
Cherries are processed using the “ Wet Process” to produce ultra premium green beans.
The specialty green beans are examined and only the highest quality beans are exported.
Green beans are inspected by the Ministry of Agriculture in its country of origin for approval for exportation.
Green beans are stored in GrainPro post harvest bags that have been engineered to maintain the quality of agricultural commodities.
Green beans are roasted in Canada or in the United States. We use a scientific and proprietary approach in our roasting process to produce the best coffee.
Our Guyana coffee is never bitter as our expert roasters limit the levels of the chlorogenic acid lactone and phenylindanes, both of which are antioxidants found in roasted coffee that is the cause of a bitter taste in coffee. This has been identified by chemists in the United States and Germany with the American Chemical Society being the source of these findings.
Beans, after roasting are stored in air-tight containers to ensure quality and freshness, producing a coffee considered the best in the World.
After roasting, coffee is stored in air-tight containers to maintain freshness and quality, then repackaged as required to fulfill orders.