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.
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.
When the flower blossoms, the bee will come. – Srikumar Rao
Coffee flowers are beautiful with a sweet and elegant fragrance, similar to the scent of jasmine. They have 5 – 9 small, delicate, snow-white petals that are open at night and early in the morning,
A coffee flower blooms only 3 – 4 days. If it does not get pollinated by an insect during this time, it will fade and not produce a coffee cherry.
Jamaica – The “land of wood and water” and excellent coffee
Not all Jamaican coffee beans are classified as Blue Mountain Coffee. They are graded into Blue Mountain No. 1 – 3, Pea Berry and Triage. Other grades of Jamaican coffee beans include High Mountain Supreme, Jamaica Prime and Jamaica Select.
“A very low caffeine content, a delicate flavour… A floral and fruity aroma with notes of musk, rhubarb, pineapple, rose and spices…” – Pierre Hermé, French Pastry Chef
Bourbon and Typica
Bourbon and Typica are the two main varieties of the Coffee Arabica species. They are considered to be the two “Heirloom”or “Heritage” Arabica coffee varieties, which originated in south western Ethiopia. It is believed that most Arabica coffee varietals are derivatives of the Typica or Bourbon variety.
It is commonly accepted that the Bourbon variety is a natural mutant variety of Typica. Recent genetic studies suggest that Typica and Bourbon coffee beans were brought from the forests of Southwestern Ethiopia to Yemen for cultivation. From Yemen the coffee plants spread to other parts of the world.
Heirloom’ coffees – Enjoy delicious historic flavors
When trying to capture the essence of Ethiopian coffees, Intelligentsia Coffee & Tea, a Chicago based US coffee roasting company, cites the American dancer, Isadora Duncan (1877-1927):
You travel on until you return home; you live on until you return to earth. – Ethiopian Proverb
Ethiopia is a fascinating country. ‘The Land of Origins’ has a rich history, hospitable people with deep spiritual traditions, indescribably beautiful landscapes with striking natural contrasts. Ethiopia is the home the world’s rarest animals and plants and the origin of the Blue Nile which merges with the White Nile in Sudan to form the longest river of the world.