THE JOURNEY FROM COFFEE BEAN TO CUP
We cherish the close-knit relationships we’ve built with esteemed coffee farmers worldwide, bringing their native soil to our doorstep through ethically sourced coffee beans. Without our suppliers, there would be no coffee, which is why these partnerships are at the heart of everything we do. Explore this page to learn more about the people behind each cup and how our commitment to ethical sourcing and sustainability begins with them.
MEET MARINA PEREIRA FROM FAZENDA PARADISO CAFÉ
One of our most cherished partnerships is with Marina Pereira of Fazenda Paradiso Café, a distinguished coffee producer from the heartland of Brazil, a country well known for its rich coffee heritage. We had the privilege of acquiring a coffee lot on Marina’s coffee farm – a designated lot for growing a specific crop of coffee, and in large quantities. The lot bore the name – ‘Tropical Fruits Mix’ and as the name suggests, it’s full of fruity notes and deliciously sweet, with underlying flavours of chocolate and nut.
WHERE THE BEAN BEGINS - A STORY FROM
FAZENDA PARADISO CAFÉ
Bloom
Our coffee begins with the tender flowers on the coffee plant. From the initial bloom, we then witness the emergence of a node, followed by the pinhead stage, bean expansion, and eventually, the ripening.
Harvest
Crops are harvested when at <80% of the cherries reach mature fruition, ensuring the coffee beans are of superior quality. This is meticulously determined by hand. Mechanical harvesting methods are also used to mitigate stress to the delicate coffee plants.
Drying
During this phase, the cherries gradually lose moisture. They are monitored until they attain a moisture content of 13%, before being gently spun in mechanical dryers until they reach 11%. The quest for purity doesn’t end here - the coffee undergoes a second round of cleaning, to remove any lingering husks and chaff.
Sorting
The beans are sorted by size with a classifier machine to ensure consistency in size and roasting. Marina’s team inspects each bean, removing any defects to ensure a rich coffee experience. Finally, they pass through a colour-sorting machine to detect and remove beans that deviate from the desired colour—a key indicator of quality and Marina’s commitment to exceptional coffee. The beans then embark on their 2-month journey to us here at Bean Shot, ready to be roasted.
OUR COMMITMENT TO MAKING A POSITIVE IMPACT THROUGH SOCIAL, ECONOMICAL AND ENVIRONMENTAL SUSTAINABILITY
A HOLISTIC APPROACH TO ETHICAL COFFEE.
Our goal sounds simple – like every other business we strive to purchase raw ingredients, add value, and then sell them at a higher price. Whilst this sounds so simple, it’s not. Prices change daily and this fluctuation is far beyond our control. We take a holistic approach to managing this across our business by keeping a close eye on how much raw coffee costs, wages, inflation and fuel costs to name a few, ensuring everyone in paid fairly along the way.
WE’RE A PEOPLE BUSINESS.
At Bean Shot, social sustainability is at the heart of our business, encompassing social equity, community development, and human rights. We’re committed to empowering our team by offering a good wage, job security, extensive training, and a respectful place to work. The result? A happy, valued & knowledgeable team who warmly welcome our customers, building relationships that inspire a loyal community, and in turn help sustain our business, and so the social sustainability cycle continues.
