from seedling to bean - matthew algie

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Post on 09-Aug-2015




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  1. 1. Seedling To Bean Tel UK: 0800 Coee (263333) Ireland: 1 800 626220 Email: [email protected]
  2. 2. We need all of the beans to be around the same size to ensure they roast at the same rate. A mechanical sieve plate will separate the beans by size and density, removing any defective beans in the process. Once they are sorted, the beans often go through an additional hand sorting process, sometimes supplemented with an electronic sorting machine. All coffee beans need to be dried before they are roasted. The process depends on the farm. The coffee is settled in parchment prior to shipping to develop its final character. We Know Coee Seedling To Bean There are hundreds of varieties of plants, and often the best one is chosen for that region. The majority of the coffee we buy is Arabica coffee, we also buy a small amount of Robusta coffee. The varieties of coffee we select include: Bourbon, Pacamara, Typica and Heirloom (traditional varieties from Ethiopia). Once the beans have been dried, they are hulled. For wet and pulped natural coffees, this means removing just the parchment, for dry process, the dried cherry is removed too. If the parchment wasnt removed, the final coffee would be very dry and astringent when roasted and brewed. Coffee bushes all start off as seedlings. Green beans are planted to create a seedling which is then grown on until around 6 months old before it is planted in the main farm. The best quality coffee will come from well managed plantations or small farms where new bushes are planted regularly. It takes around 3 years for a bush to start producing cherries. The highest quality coffee is grown on coffee bushes in equatorial regions. Grown at above 4000ft, but most typically above 6000ft, the high altitude means cooler temperatures which results in better tasting coffee. The landscapes are incredible, and unlike vineyards which are rigidly laid out in rows, coffee farms tend to be more sprawling and natural in formation. Trees grown at height form shade for coee bushes and act as windbreaks this protects the bushes during windy, cool months. The shade also protects the bushes from high daytime temperatures. All of our coffees are handpicked only when they reach ripeness. Its a labour intensive process. Coffee cherries can be picked by machine, but you lose the ability to just select the ripe cherries. We prefer coffee that is handpicked only when it is ripe. Once coffee cherries have been picked, they are sorted by hand. Green cherries are removed, along with any damaged cherries, sticks, stones and leaves. We buy coffees that are either washed, pulped natural, or natural. The processing method gives a different character to the final green bean, ultimately affecting the flavour in the cup when roasted. Washed coffees have the pulp (red fleshy part of the cherry) removed, before being fermented in tanks of water and washed to remove all of the gluey outer surrounding the bean, before being dried. Pulped natural coffees have the pulp removed, but are then dried without being fully washed. The sugary outer leaves a sticky coating which makes the finished green bean sweeter with honey notes when roasted. Natural coffees are dried within the cherry before being processed. Characterised by dried fruit flavours in the roasted bean, they add lots of body and complexity. Coee farmers take pride in their coees. The bags (weighing 60-70kg) are hand painted and stitched before being sent to a container. It can take up to 12 weeks for a shipment of coffee to get from the farm or co-operative to our warehouse, so planning is of the essence. Seedling1 Plant2 Growing & Cultivation 3 Picking4 Grading5 Processing6 Drying7 Hulling8 Grading9 Bagging, Loading & Shipping 10 centre cut bean (endosperm) silver skin (testa, epidermis) parchment (hull, endocarp) pectin layer pulp (mesocarp) outer skin (pericarp, exocarp)