Coffee Craft: Processing the Cherries

The Dry Method

Freshly picked cherries are simply spread out on huge surfaces to dry in the sun. To prevent spoiling, they are re-raked and turned throughout the day and covered at night. When the moisture content of the cherries drops to 11 percent, the drying process is complete.

The Wet Method

With this method, the freshly harvested cherries are passed through a pulping machine where the skin and pulp are separated from the bean. The beans are then separated by weight using water, the heavier riper sinking to the bottom.

A series of rotating drums then separate the beans by size, after which the beans are transported to large, water-filled fermentation tanks, where naturally occurring enzymes remove the mucus-like layer (the parenchyma) from the outside of the bean. Once complete the bean is rough to the touch.  The beans are rinsed by being passed through additional water channels. The beans are now ready to be dried.


Galapagos Enchanted Islands Roasted Coffee Beans 250g

Net Weight: 250g

A subtle and nuanced coffee from one of the most pristine places on earth, The Galapagos Enchanted Islands Coffee has a delicate and fruity characteristic of the finest South American coffees.

The East India Company - Lifestyle


The Galapagos are a group of 21 volcanic islands that straddle the Equator 1000 miles off Ecuador in the Pacific Ocean.

Made famous [pre-coffee] by Charles Darwen during the voyage of HMS Beagle, Darwen studied the unique species of the islands, which helped him develop his theory of evolution by means of natural selection.

It wasn’t until the mid-19th century that Bourbon coffee beans were brought to the largest island San Cristobal, from French Caribbean colonies and it thrived in the conditions.

Harvest is between Nov and Feb, the peak rain season, the downpours dropping the cherries. So drying is quite challenging because of the high humidity
Few pesticides can be used due to the protected ecosystem status, so yields are lower. To the rescue: the famous giant tortoises have an unpaid role in coffee production - they take shade under the coffee trees, eat any weeds and create natural corridors between the trees.

Coffee can be grown at low [c. 200m above sea level] altitudes versus the higher altitudes required in other countries, because the Humboldt Current brings a cool breeze that cools the equatorial land temperature. The other favorable factor is the nitrogen-rich volcanic soil.

The outcome: small quantities of coffee that are costly to produce, but of unique flavour and importance in the world of coffee.
Galapagos coffee is characterised by a balanced sweetness, with a medium body and medium-high acidity.

Intense aromas and flavours of sweet brown sugar and toffee, with a lovely milk chocolate silky smoothness. Some connoisseurs can detect the delicate notes of sea salt.
The combination of coffee and chocolate is a joy - a match made in the Galapagos, perhaps. Why do they work so well together? Well they have a lot in common - they are both seeds of tropical fruits and they're both prepared similarly - picked, fermented, dried and then roasted.

Galapagos coffee is a rare treat, so it should be the hero. Choose a simple, but high quality and high cocoa content dark chocolate to enjoy with this coffee.
The following guidance assumes the use of a cafetiere – we can provide other grinds if you prefer.

Freshly ground Galapagos Islands coffee to a course grind.

Use 2 tablespoons of ground coffee per 220ml [an average mug or large cup size].

Filtered water is best, poured on the coffee just under the boiling point.

Brew for 3 to 5 minutes.
If you would like you coffee beans to be freshly ground by our team, please add your requirement at the checkout.

Grind level options are:

1: Extra Fine - for Turkish
3: Fine - for Espresso Machine
5: Medium - for Drip
7: Medium-Course - for Home Coffee Maker
9: Course - for Cafetiere
Origin: Galapagos Islands

Bean: 100% Arabica

Body: 3/5

Acidity: 4/5

Roast: Medium
We are happy to grind your beans for you of course - your ground coffee will remain at its best for a few weeks once opened. If you plan to use over an extended period, we recommend buying whole beans and to then grind only the exact amount required for each drinking occasion. Using a 'burr' grinder avoids heating up the beans as regular blade grinders do.

Store your beans or your ground coffee in an airtight container, in a cool [not refrigerated], dark place, away from other flavours. This will best preserve your coffee’s freshness and flavours.


The Story of the French Press

A little like the tea bag, what came to be known as the French Press was probably invented by accident.

Legend has it that an unnamed Frenchmen was preparing a pot of coffee on an open fire in the 1850s, when he realised he forgotten to add the coffee first. Adding it later meant the coffee grounds sat on the surface and wouldn’t brew properly. So, with a metal stick, he pushed a small piece of metal screen to the bottom, carrying with it the coffee grounds. Expecting the worst, the coffee was the best he had ever had. A new way of brewing coffee was invented.
Maybe that’s what happened.

What is true is the first patent issued for a coffee making device that closely resembles the modern French Press was by Attilio Callimani in 1929, an Italian from Milan, by which time Italian’s referred to it as a Cafetiere.

Nowadays, cafetieres are generally made with Borosilicate glass, which is very strong, together with stainless steel. It’s a cost effective and easy way of making an outstanding cup of coffee.

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  • FAQ

    What is the difference between Robusta beans and Arabica beans?
    Robusta and Arabica are simply the 2 main species of the coffee plant. Arabica is thought to be indigenous to Arabia and grows best at higher altitudes with shade and rainfall required, thus tending to be a little more expensive than the easier to grow Robusta. Arabica now accounts for the majority of coffee consumed, because the flavour is smooth and has a natural sweetness, with chocolate and berry undertones, whereas robusta can be quite bitter with a slightly burnt after taste - but is higher in caffeine and produces a better crema in an espresso.

    What sort of grind should I buy – I know there are different grades. Or should I buy beans?
    If you are an occasional coffee drinker then you probably don’t have a coffee bean grinder, in which case, the grind to buy depends on how you intend to brew your coffee. A French Press or Cafetiere requires a course grind and a longer brew, whilst making in the Turkish style means extra fine is required for this distinctive very strong brew. Do make sure you keep your ground coffee in a cool, dark place, well wrapped up. A coffee grinder can be good investment that allows you to buy beans which stay fresher for longer.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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