origin of coffee
Millions of people depend from coffee, and in many tropical areas it is a source of income for its habitants.
Coffee farming is usually done in an area which is called Coffee Green Belt and it is located between the Tropic of Cancer and the Tropic of Capricorn.
Now all the process will be explained:
Firstly, seeds or berries are sown in controlled hothouses.
After a reasonable time a shrub is obtained and moved to a final destination.
The reasonable time referred above, is about three years.
After this, coffee may be produced for 50 years more.
In some countries, and depending of the coffee tree sown, two harvests may be done. Even three harvests can be done in some privileged areas. Normally, one harvest is done by year.
There are two harvest methods:
Mechanic or stripping which is used mainly in Brazil. Collectors cut from a tree limb all berries not taking into account its maturation in order to get separated the more matures from the others after.
Manual or picking which is used in Mexico, Central Etiopia, Kenia, India and in other countries. The collector goes between plants to collect, one by one, all the berries which have reached its maturation point. It is an expensive method but it guarantees a higher quality coffee.
If you wish a high quality product it is better the manual selective collection and it will be even better if the green coffee been is gotten from an organic agriculture.
It consists of the series of steps or stages of processing to which the coffee can be taken to remove or remove all its layers or covers in the most efficient way without affecting its quality and performance
There are two ways of “benefit” coffee to extract green coffee beans.
Wash: when the fruit is divided it is washed and then its seeds are dried.
Natural method: the fruit is all dried.
HONEY BENEFITED FROM COFFEE
Worldwide trade may get coffee in pergamino or in green.
The last process to reach the green bean coffee is the mortared method.
Therefore, the coffee is generally sent to the countries of consumption and here it will be roasted either industrially in the case of lower quality coffees or in an artisanal way as we do in Sabora coffees with our coffees.
Toast is one of the most special processes inside the coffee chain because it is here where aromas, tastes and smells will be obtained.
Firstly, green coffee is dried in a big rotating drum to remove wets, and it is kept at 200ºC.
The toast first stage is about heat exchange: bean starts to absorb heat and it is dried slowly and taken a gold color. At the same time it is being produced a toasted aroma.
In the second stage, bean acquired 60% of its volume and it is becoming brown. Here takes place the first coffee crack. Taste gets stronger and it become more spicy and acid, this is because coffee has not developed its properties, yet.
Coffee grows reaching its size double and it lost 15% of its height. Once 220º are reached clearer coffees are obtained. Its smoke is white and it is made for carbon dioxide but its aroma is much nicer.
Medium toasted coffees are obtained between 225º and 227º degrees and near to the 228º a second crack is obtained. This shows us that we are in the dark medium toast area. This toast level is considerate up to 230º and, inside this, there are subdivisions such as: Cuban, Italian and French toasts. The bean is losing height but gaining volume.
The toast level is important to get different coffee profiles to satisfy the costumer different tastes.
Preferably, coffee should be ground before make coffee.
None of these methods may be compared with the freshly roasted coffee.
It would be great to buy freshly toast coffee and one which have not been stored for more than 20 days.