We are the Naturals – in coffee

On my recent coffee trip to Central America I was surprised to see the development of Naturals.

On my coffee path. I often meet people who adore Natural coffees as some dispite it.

For a decade the Natural processed coffees has divided our industry in two parts – even though this decade hasn’t been that long. It seems long though – filled with pro/cons – the liker´s and those who doesn’t like the Natural processed coffees at all.

GreatCoffee trip to Costa Rica

On my journey to Panama, Guatemala, El Salvador I have discovered the farms pay more attention to the processing of the coffee berries.

When I started to visit coffeefarms in 2008, making experiments with different processing methods and among others using Brix to document the sugar content in the coffee berry. The new/wave approach from the farmer has changes tremendously since then.

On this coffee trip I have realized this has  become a common tool to use among farmers  measuring the development of the cherry. Its fantastic to see how the development has improved the past years.

Whereas the old method using a stick to define when the fermentation has ended by dipping this into the fermentet greens – doesn’t comply with a consistant quality.

My last stop on my coffee trip was in Costa Rica. And they have understood to grasp the development and the future of the coffee, by experimenting with different processing methods and experimenting with different cross of varieties. The process is a very pivot point on their survival, because the have discovered quality is not an issue – its a must.

The GreatCoffee trip to Panama, Part 2

How does cupping contribute to your perception of coffee. Is there any relationship between tasting the coffee and exploring the flavors tasting the berries on the farm. On my travel I brought a friend who is deep involved in the wine industry. While walking around tasting the berries from the coffee trees, we were astonished to discover that our favorite coffee on the cupping table was also the favorite cherry picked and tasted while inhaling all the aromas on our field trip.

 

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Coffeetrip to Central America

New Fincas to visit, a new journey and our first hand on new coffees that will arrive at GreatCoffee at the end of this year.

This year I will visiting the very popular Ninety Plus Gesha Estate. They produce some of the best Geisha varieties in the world. The strategy is simple they only grow Geisha, and it works. Walking around on the farm in the Volcan region, breathing in the jasmin flavors, seems like its the only right thing to do.

Being exposed to such an experience cannot be explained – but is to find in the cup quality.

Ny høst fra Guatemala ankommer hos GreatCoffee i næste uge

I næste uge ankommer der 3 nye fantastiske kaffer fra Guatemala. Og vi er specielt stolte af den ene af dem, som er en Geisha varietet.

Fælles for alle 3 kaffer er, at de er ekstreme rene i karakteren. Og Geisha behøver ikke nogen speciel præsentation – den er bare god.

Derimod synes jeg én af mine favoritter bør fremhæves, som er fra farmen Florencia, Huahuatenango, hvoraf der dyrkes omkring 10 % af Pacamara varieteten.

Roasting to perfection # 1

Klassificering af kaffe:

Jeg bliver tit spurgt om, hvad GCS = 90 står for, på bagsiden af mine kaffeposer.

Alle de kaffer jeg indkøber opererer under begrebet Speciality Coffee, som er et anerkendt kvalitetsbegreb under organisationen SCAE (Speciality Coffee Organisation of Europe).

 

Espresso seminar at GreatCoffee

Espressokaffe er nok noget at den meste komplekse kop kaffe at lave. Selvom det kun tager ca. 25-35 sekunder at brygge den lille kop – er der mange parametre der kan gå galt i processen. Den traditionelle måde at brygge kaffe på, tager som regel 4-6 min. – og det blev derfor en af grundene til at espressomaskinen blev opfundet – for at brygge en kop kaffe på en hurtig måde ”derved ordet espress”. ….