Grading green coffee for export ensures the quality and consistency of the beans so that they meet strict international standards. This process is divided into different stages. Stage 1 – Counting defects: Defects are counted as minor or severe in the initial stage of grading green coffee beans. The New York (NY) standard differentiates types…
Originating in Ethiopia, Gesha, or Geisha coffee, was identified in 1930. After the seeds were collected in 1936 by the British consul, these coffee seeds were planted in Tanzania and Costa Rica. From there, the cultivation spread to Panama, a country where the great potential of this bean was discovered. Gesha gained great notoriety in…
Peaberry (or Moka) coffee is a unique type of coffee because its cherry has only one bean inside, and, because of that, the shape of this coffee is like peas, so we call it Peaberry! You may wonder if Peaberry coffee tastes differently than other coffees and you are right! Usually, coffee lovers describe Peaberry…
Part 1: Starting in coffee production, the farmer has production costs during the year, and at the harvest timing, he has harvest and post-harvest processing costs. The price of coffee in Brazil is set based on the C—Market: the type of post-harvest process, the size/screen of the beans, the sensory profile of the coffee, the…
Brazil was discovered by Pedro Álvares Cabral on April 22nd, 1500. However, it is controversial to say that the country was “discovered” when there were already indigenous natives living in these lands, so Brazil was colonized by the Portuguese during this period when they sighted Mount Pascoal. It is interesting to say that Cabral’s fleet…
Have you ever wondered where coffee, roasting, and consumption came from? The history of coffee is imprecise, but the fruit was first roasted in Persia. The Arabs maintained a monopoly on the product until the 16th century. But, starting in 1615, the bean began to be tasted on the European continent, brought by travelers after…
Basically, fermentation is a chemical reaction, it is a change that happens when you mix sugar and water – and coffee cherries are full of both. And so, just after the cherries are picked, the fermentation process will start. Fermentation can improve the coffee’s taste or ruin it. It is just a matter of how…
There are four main kinds of post-harvest processes. Commonly used ways to process coffee: Washed, Natural, Fermented, and Honey (often called as the “Pulped Natural Process”, but the Honey has a higher concentration of mucilage, which is a viscous layer composed of sugars). In this article, it will be explained the Honey Process, which takes…
Cerrado Mineiro Coffee from Cerrado Mineiro has intense flowering time and uniform ripening as a result of perfect climatic conditions. Climatic characteristics are generally hot, humid summers and mild to dry winters. Ideal temperature range for the growth of Arabica varieties. The Cerrado Mineiro region is in the northwest of the State of Minas Gerais.…
Always when we go through any professional, financial, emotional, or family problems it ends up affecting our performance. It is natural. But when you go through several different problems for a long time your health and productivity will be greatly affected. And now talking about coffee trees in Brazil, this is what we can see,…
