Here at Dramanti, we strive to create true international artisan excellence for the local community. Every day the world consumes over 2.25 billion cups of coffee, so we consider it our personal responsibility to make sure that every single cup counts. We roast over 700kg per week to distribute to our growing 20 café partners alongside retail customers. Our 3 favourite blends are a salute to our humble origins, named after the streets Tingal, Edith and Clara that cross paths with our original Dramanti home. Our team of 10 staff has become part of the family and is responsible for creating the magic behind Dramanti.
It takes approximately 2.5 months for a fresh seed to germinate into a plant, while older seeds can take up to 6 months to germinate. Young coffee plants can be quite fragile and so are usually kept under shade cloth to protect them from the elements.
The coffee plant takes approximately 3-4 years to begin bearing fruit that can be harvested for quality coffee. The coffee plants produce flowers that develop into coffee cherries over a period of around 7-8 months. In most countries, the crop is picked by hand in a highly labour intensive process to ensure the quality of each individual cherry. A good picker averages approximately 50 to 100 kilograms of coffee cherries a day, producing around 10 to 20 kilos of coffee beans.
Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage. Depending on location and local resources, coffee is processed by the dry or wet method. The Dry Method is the age-old method of processing coffee, and still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then covered at night or during rain to prevent them from getting wet.
The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean.
Then the beans are separated by weight as they pass through water channels with lighter beans floating to the top, while the heavier ripe beans sink to the bottom.
If beans are processed via the wet method, the pulped and fermented beans are dried to approximately 11% moisture via sun drying or machine dry tumblers to correctly prepare them for storage.
Prior to export, the parchment coffee is processed with hulling machinery disconnecting the parchment layer from the wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk of the dried cherries.
Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. Grading and Sorting is executed by size and weight, with beans also reviewed for colour flaws or other imperfections.
The milled “green beans” are loaded into jute bags and packed into shipping containers.
The roasting process transforms green beans into the fragrant brown beans that we recognise in local cafés. Dramanti roasting machines maintain a temperature of about 280 degrees Celsius. The beans are kept moving throughout the entire process to prevent burning.
Dramanti uses an OCD to evenly distribute the coffee into the basket to maximize flavour as intended through consistency and control of variables. Dramanti uses the Giesen Coffee Roaster handmade in the Netherlands, using only the best technology to support the best product.