Smart coffee-farmers are also passionate bee-keeper! That way, they are making sure that plenty bees and butterflies are dancing around their coffee-gardens.
Fruitful work enables them to harvest excellent coffee beans. After all, they can also collect and enjoy delicious honey! Continue reading ON COFFEE FARM – COFFEE FLOWERS AND COFFEE CHERRIES
The evaluation and grading of green coffee beans is an important step in ensuring an excellent final cup of coffee. Only the finest quality coffee beans should be used for the preparation of extraordinary coffee drinks. Excellent roasting and brewing practices combined with poor-quality coffee beans will not create memorable coffee experiences. Continue reading GREEN COFFEE CLASSIFICATION
History of SCA
SCAA – Specialty Coffee Association of America founded as small group of coffee professionals in 1982. Now is the World largest coffee trade association.
SCAE – Specialty Coffee Association of Europe founded in London on 1998.
Continue reading GREEN COFFEE BEANS CLASSIFICATION SYSTEM – SCAA
“May you taste, smell, and touch your dreams of a beautiful tomorrow.” – Jonathan Lockwood Huie, philosopher of happiness
Coffee experts and aficionados organize coffee cuppings to taste, analyze and grade various samples of different beans for quality. Exactness and patience are vital skills for successful cupping sessions.
Coffee cupping events are fun and filled with mystery. After all, each coffee bean sample is telling the story of a farm and its farmers. Coffee beans are mirrors of the soil and the climatic environment in which the plants were cultivated. Coffee cuppings highlight the special characteristics of the various different coffee plant varieties. Last but not least, the physical and sensorial characteristics of the beans are also a result of the roasting method. Continue reading COFFEE CUPPING, WHAT IS MEAN?
How we have written in blog, more heree. There three main coffee processing methods:
- Wet / Washed
- Dry / Natural
There are more, less popular coffee processing methods.
Continue reading OTHER – LESS KNOWN COFFEE PROCESSING METHODS
The best time to plant a tree was 20 years ago. The next best time is today.
– Chinese proverb
Trees on Coffee plantation
We need trees. Why are trees so important? According to the Irish Botanist, Diana Beresford-Kroeger, trees are the most important living organisms on earth! Trees protect and feed our planet. They provide life-giving oxygen, store carbon and stabilise the soil.
Continue reading SHADE GROWN COFFEE CHERRIES
Most of the specialty coffee is processed is via this method.
The method is called wet process because water is used to remove the outer layers that surround the coffee beans.
The final cup is clean, sweet and lighter in the body. The acidity is well-balanced.
High-quality wet-processed coffee beans are cultivated in Kenya, Ethiopia, Congo, and Colombia. You can find them mainly in Africa, South America, Australia – Pacific islands, Asia and also in Central America.
Knowing what difference water can make
About 98 percent of your cup of coffee is water. Knowing and taking into account the quality and characteristic of water is a crucial part in the art of coffee-brewing. Different locations around the world have different kinds of water. The mineral balance and added substances of the water differ from location to location.
Not only will the water taste differently, but it will also have a different effect on the grinded coffee beans during the brewing process. Minerals extract the flavor compounds from the beans. It is important that coffee-lovers are aware of the mineral content in the water they are using when brewing their coffees. Beans from a specific roastery will taste different in different locations around the world, just because of the different kind of waters that are around. Continue reading THE CHEMISTRY BETWEEN WATER AND COFFEE ☕
A legend is often told in Timor… It’s about a little boy and his crocodile friend that turned himself into the island of Timor out of love for the boy. The legend explains Timor’s mountainous, crocodile-like shape. Timorese have a special affinity not only with coffee but also with crocodiles!
Hibrido de Timor (HDT),
also known as ‘Tim Tim’ (the short version for Timor Timur, which translates to East Timor in English). HDT is a rare spontaneous, natural cross between the Arabica and Robusta species. It combines the excellent flavor profiles of the more fragile Arabica pants and the Robusta’s robustness and disease resistance.
Continue reading HIBRIDO DE TIMOR – HDT
Pacamara coffee beans – history
The Pacamara coffee varietal resulted from the crossing of two varieties. Which are quite different from each other: the Pacas and Maragogype varietals. It’s name combines the first four letters of each parent varietal. The Salvadoran Institute for Coffee Research (ISIC) created this relatively new coffee varietal in 1958, after approximately 30 years of scientific research. During the late 1980’s, it had been released to coffee producents. Continue reading THE PACAMARA VARIETAL COFFEE CHERRIES