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What makes specialty coffee so special and so enchanting for coffee lovers? We know that specialty coffee is much better quality than commercial coffee, but what's the real difference? Do specialty and commercial coffees, after being harvested, already have the unique characteristics and flavors we love? I think it's not that simple!
There is a lot of detailed work involved in the production of specialty, high-quality coffee. Everything from fertilizer to care, setting up the shade tree system, from the altitude to the type of crops grown in the microbial plots have an impact on the quality of the coffee. To produce a specialty coffee, attention to detail must continue throughout the entire process – and three true quality control points canfor make all the difference to a great cup of coffee. perfect last. What Helena Coffee wants to share with you in detail is as follows:
1. COFFEE COFFEE: CHOOSE ONLY RIGHT COFFEE berries
Do you think selecting ripe coffee is a simple task? It's not that simple at all! This is considered the most difficult and time-consuming stage for devoted farmers.
According to traditional farming practices, the harvest season starts from October to January every year for Robusta coffee varieties, and one month later for Arabica varieties, farmers will decide the harvest time. picking suitable for their cultivation area, and commercial coffee, they will usually pick one time (pick all the fruits on the coffee tree regardless of green - ripe, at this time the ratio of ripe fruit is estimated at 50 - 85% ). Why should they do that? Simply because quantity is more important than quality commercial coffee is often sold as a basic commodity rather than a luxury product. With such a business model, the more output, the more money you get. Even if you do better, the buying agent/factory will not be willing to pay a higher price for your coffee shipment.
However, since coffee from the third wave ( specialty coffee ) appeared, things are slowly changing. The pioneer farmers in this segment do not acceptsellingl their coffee at a cheap price and seek to process other product lines with higher quality to get the same value. At specialty coffee farms , they are instructed to only collect ripe red coffee berries.
This is extremely important, as underripe coffee is still green (even young), or overripe can make the final cup of coffee bitter or sour. This is not a small challenge for a farm, because as mentioned above, farmers (coffee pickers) are paid based on the amount of coffee they collect. To solve this problem on specialty coffee farms, pickers are still paid based on weight but they will be paid a higher price to compensate for the less weight picked and a portion of the harvest. for their meticulous labor.
However, since coffee from the third wave ( specialty coffee ) appeared, things are slowly changing. The pioneer farmers in this segment do not accept selling their coffee at a cheap price and seek to process other product lines with higher quality to get the same value. At specialty coffee farms, they are instructed to only collect ripe red coffee berries.
This is extremely important, as underripe coffee is still green (even young), or overripe can make the final cup of coffee bitter or sour. This is not a small challenge for a farm, because as mentioned above, farmers (coffee pickers) are paid based on the amount of coffee they collect. To solve this problem on specialty coffee farms, pickers are still paid based on weight but they will be paid a higher price to compensate for the less weight picked and a portion of the harvest. for their meticulous labor.
2. RICE COFFEE (COFFEE HAS BEEN SUPPLYING SILK SUPPLY): PROCESS OF LOI BENE SELECTION
After the ripe coffee beans are selected, depending on which coffee processing method is applied, they will be left whole, peeled, peeled, or completely removed before being dried and dried to a certain degree of quality. Optimum humidity is from 10 to 12%, it's time to get ready for the next step: peeling the silk. And this is where the second quality control check comes in.
You see, the flat, black, brown, deep, broken seeds that "accidentally" pass through the above censorship stages will be removed at this step entirely manually, although there are now solutions. modern color sorter, but with expensive cost and very little time to use (only applied in the harvest season), so very few farmers can afford to invest. More importantly, by hand picking, we have created a certain amount of jobs for local workers – a most practical activity to offset their livelihoods. These defective beans are excluded from specialty coffee shops but unfortunately, they are part of commercial coffee, which you often see in everyday coffee drinks.
3. COFFEE BENEFITS: FINAL SELECTION STAGE
After being de-husked and selected for defects, the high-quality green coffee beans are ready for the final stage: Coffee roasting. However, that's not all, at this stage, the layers of silk (coffee grounds) are still left, and it is necessary to pick up the hand again.
FINISHED ROOFED COFFEE – QUALITY CONTROL STILL CONTINUES
High-quality green coffee is delivered to the roaster, undergoes sample roasting steps, and selects the most suitable roasting profile for each type. The process of "tasting" uncovers errors in the processing or discovers the wonderful flavors that this coffee bean has, a process that will continue to repeat through the seasons. until the last perfect cup of coffee is served and enjoyed.
Of course, the three processing quality control checks we've mentioned will ensure that the amount of coffee rejected is minimal. By enforcing these three quality control points consistently and effectively during the processing stage, the quality of the coffee beans will be significantly improved. So the next time you sit down to enjoy a delicious cup of specialty coffee, know that it's not just the beans that make up the great coffee flavor – it's also a meticulous process and hard work. difficulties of those who check the quality and origin of the farm.
We can achieve miracles. Specialty coffee is not just a product – it is also a product of cooperation. Working together globally, from farm to cup, to create a transparent coffee industry that results in great coffee from great places, brewed by great people. great people who support other great people...
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