Processing coffee is hard work – and the more a farmer cares about quality, the harder it gets. Because ensuring high-quality beans means adding additional quality control checks and steps.

We’ve found some videos of these quality control checks in action on Jorge Eduardo Lanza’s Cup-of-Excellence-winning Finca La Huerta in Honduras. Find out about all the extra work specialty producers do to create that fantastic brew we’ve come to expect in these two short clips.

SEE ALSO: Origin Insight: How to Prune & Stump Coffee Trees in 2 VIDEOS

This first video watches workers sort through coffee cherries to find the ones that are the perfect shade of red. Since cherry colour is the most reliable indicator of ripeness, this will have a strong impact on the coffee’s taste.

SEE ALSO: How Ripe Is Too Ripe? A VIDEO Guide to Coffee Cherry Picking

In this second video from Finca La Huerta, workers separate cherries that float. While ripe cherries are naturally dense and so will sink to the bottom, underripe or defective cherries – along with sticks, dirt, and leaves – will rise to the top and float. This makes it a highly effective, and critical, quality control method.

SEE ALSO: Guatamalan Coffee: Growing, Harvesting & Processing in 2 VIDEOS

It’s easy to forget all the work that farmers do to create our morning brew. But boy does it have an impact.

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Along with 2015 World Barista Champion Sasa Sestic, Jorge is organising Project Origin: Best of Honduras Late Harvest. Find out more about it here, and participate in the auction here.

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Feature photo credit: Jorge Eduardo Lanza

Please note: Perfect Daily Grind does not own the rights to these videos and cannot be held accountable for their content.