We hand pick our shade grown arabica coffee. Our coffee is a combination of Sl28, Sl34, F6 and catura. This combination results in a taste unique to FootHills Coffee.

It is then depulped in our depulper. Depulping is where the red cherry skin is separated from the coffee bean.

Fermentation is not only unique to wines and beers, but also to coffee. We ferment our beans to get the best FootHills Coffee flavour.

From fermenting to basking in the hot African sun, the coffee takes a break sun-drying for 2 weeks to reach 11% humidity.

Every bean gets it's hull removed and then sorted according to quality. It is then ready to be roasted or it is stored in a climate controlled room until it is needed.

We imported our very own 12kg roaster in 2022 which was a big step for FootHills Coffee farm. The big advantage of having our own roaster is that we get to experiment and get the perfect roast that is unique to FootHills Coffee.

We are part of the local lowveld initiative, that means we are locally farmed and that we DON'T import any of our coffee. We are proud to be some of the few locally South African farmed coffees.