Tairora began as a collaborative project with Colbran Coffeelands. The Colbrans offer extensive outreach, pre-finance and technical support to their suppliers in order to secure the best cherry in the region. Tairora lots can be sold with full village and supplier traceability.
Cherry is sourced from owners of surrounding estates. Each season the Colbrans inspect their regular suppliers and buy forward contracts of the best cherry in the regions. This ensures the best quality cherry is sold to them and the farmers can then choose to mill their own coffee to parchment.
The cherry coffee is sold to the Baroida wet mill collection point on a daily basis during harvest and the cherry is sorted and checked for quality and the growers are paid on the spot for their cherry.
Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is pulped on disk pulpers. Then, it dry-ferments in vats for approximately 36 hours. Water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage. Coffee is then sundried on tarps, where it is turned regularly to ensure even drying.