Sustainable coffee
harvesting and processing

Coffee begins its life on farms in countries such as Brazil, Colombia, Ethiopia, Honduras, Peru, Mexico, Guatemala, Nicaragua, Indonesia and India. Both coffee and tea are grown across varied landscapes and farming systems, which is why responsible sourcing must be adapted to local realities.

Once ripe, coffee cherries are harvested and transported fresh from farms to nearby processing stations. At this early stage, beans (or is it cherries?) from many different farms are already combined, highlighting the importance of collaboration across origins and supply partners.

After delivery, coffee cherries are sorted to ensure quality and consistency. Sorting may be carried out manually or by immersion in water, where unripe or defective cherries are separated. Depending on the processing method used, cherries may then be pulped, removing some or all of the outer layer.

These steps help reduce waste, maintain quality and prepare the beans for the next stages of processing, supporting both farmers and the wider supply chain.

Once sorted and pulped, the beans undergo fermentation to break down any remaining fruit layers. This step plays a key role in developing flavour and requires close monitoring to ensure quality.

After fermentation, the beans are dried to reduce moisture and stabilise their condition. Proper drying is essential for safe storage and transport, helping preserve the value of the coffee produced by farmers.

Dried beans are thoroughly cleaned, with any remaining parchment or cherry skin removed. They are then graded by size, density and colour to ensure consistent quality. Before export, beans may be blended and stored under controlled conditions.

These processes help protect quality and reduce losses along the supply chain, supporting a more efficient and responsible use of resources.

Green coffee is imported into Europe and delivered to roasting facilities. For L’OR products carrying a Responsible Sourcing logo, an equivalent volume of coffee has been purchased from an industry‑recognised responsible sourcing programme.

Roasting then transforms green beans into aromatic coffee, unlocking the flavours and aromas that define each L’OR blend.

The final stage of the journey takes coffee from warehouses and roasters to retailers — and ultimately into homes across the UK and beyond.

Behind every cup lies a complex and interconnected supply chain, shaped by geography, climate, quality standards and long‑term collaboration between farmers, partners and producers.

Through the Common Grounds programme, we continue to evaluate our impact and adapt our approach, working towards a future where farming communities can prosper and nature can thrive.