Regions, varietals all depend on picking and post processes
 

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The Fine Print


 

We always learn new things:

 

Coffee is collected and processed in numerous different ways, from hand picked to machine washed the processes can all lead to a drastically different cup. All the processes can make mistakes and issues can arise. One thing is certain, ripe coffee tastes the best. 

Coffee for decades has been a commodity that hasn’t caught up to fair market value. Its always been an item that was farmed at the cheapest possible way. Since we’re involved in most aspects of our coffee chain, we have the ability to pay prices that allows for farmers and our friends to create better coffee. Partnering with farmers to provide programs such as natural fertilization projects and community schooling projects.

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Coffee picking has been perfected over the centuries; and its crucial

Picking is difficult for the untrained, machines and pickers systematically pick coffees that are at peak shape and ripeness. To their trained eye its easy, they move up and down rows with precision, picking lines clean. Especially in higher altitude areas with plantations that have intense gradations it’s necessary. Although machine picking can collect far more cherries, the inconsistency and blind selection makes it inferior to hand picking techniques. 

 

Even as coffee naturally drops to the ground as fruits tend to do, farmers and their labour will pick these fruits as to avoid pests such as coffee berry borer. A small pest that can attack the inner working of the coffee beans and create large scale problems. Its not just pests that create problems for the final cup. Problems can arise when amature pickers pick beans that are past ripeness or underripe. This is where the issues can be heightened in the end cup notes and scores. A farmer with the most sought after lots in the world can never fully prosper with untrained staff; providing fair prices can help create better and better coffee over the years. 

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Coffee can really shine when farmers have perfected post picking drying methods

 

 

 

 

 

The most well known technique for drying coffee is called the natural process; also referred to the dry process. Coffee is picked and sorted and ripe cherries are left out in the sunshine, raked around to maintain even air circulation and avoid mold. Whole lots can be lost to disease, maintaining a level of cleanliness and sterility helps berries appreciate both naturally and complimentary to the hard work thats already been done. Equally too, you'd be surprised how slight variations in temperature and moisture can effect not only the end cup, but how easily beans can be shipped across the world.  

 

 

 

 

Honey, washed; might all sound like gibberish, but they matter

Pulped processes are when coffees are mechanically separated from their cherries and dried quickly on either raised or flat beds. The coffee usually tends to cup sweeter and creates body rich cups. Washed processes uses the same technique but furthers it more with a fermentation step that further ensures that the fruits are fully separated by the time the coffee hits a drying stage. Furthermore, coffees enter a resting stage in which the coffee continues to mature inside a hard parchment shell. Coffee can either be bought as a parchment bean or a green bean. 

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Shipping methods are usually freight, coffee bags are either sowed shut or are lined with a food grade plastic referred to as a grain pro packing.
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