After the coffee cherries are harvested, the journey to a perfect cup begins with the crucial sorting process. The first step involves removing any unripe or overripe cherries, leaves, and other debris. This is often done using a combination of machinery and manual labor. Large-scale operations may use density-based sorting machines, where cherries are submerged in water; the good, dense cherries sink, while the lighter, defective ones float and are skimmed off. This initial culling is vital as it ensures that only the highest quality cherries continue to the next stages of processing.

Following the initial sorting, the beans are further refined through a meticulous grading process. This stage categorizes the beans based on size, density, and color, which are key indicators of quality and flavor potential. Advanced optical sorters use high-resolution cameras to detect and remove any discolored or damaged beans that may have been missed by earlier methods. For specialty coffee, hand-sorting is a common practice, where skilled workers meticulously inspect each bean to ensure uniformity and perfection. This multi-layered sorting and grading process is what guarantees a consistent, high-quality final product, setting the foundation for the rich and complex flavors that Arthastar’s customers have come to love.