Coffea Arabica belongs to the family Rubiaceae and includes plants such as the Turkey red and sweet woodruff. The coffee plant is native to the African tropics.
At Skybury Plantation, Bourbon and Katuai varieties of Arabica Coffee are grown.
Skybury is a pioneer coffee plantation having transitioned from experimental to commercial, tackling the difficult issues of synchronised flowering, harvesting, plant rejuvenation and nutrition for the Australian conditions.
In the process, they have created a unique coffee wet processing, which successfully highlights the great taste of Skybury Coffee. Having one of the world's most sophisticated processing facilities, they are able to 'shape' the flavour of their coffee.
The system combines speed and control to create the perfect cup and they are able to process coffees from field to dry and stabilised in one hour (this typically takes three days.) They do, however, extend by choice certain aspects of the process to highlight different tastes.
By leaving a small amount of the mucilage on the beans by interrupting the fermentation process, followed by a high-speed wash, Skybury has been able to lock in flavour, while still allowing the bean to absorb the remaining mucilage.
When Skybury Coffee is roasted, the mucilage 'caramelises' and releases a sweet, chocolate flavour.
The coffee is enjoyed all around the world, from the street cafes of Paris, Berlin, London, Tokyo and Madrid, to the cutting edge coffee shops of Melbourne and Sydney.