Colombian green specialty coffee Norm: 3-20. No defects of the first group. Bean size: 15+ Packaging: Grain pro.
Green coffee microlots of Wush Wush, Laurina, Sidra, Java, Sudan Rume
Colombian natural processed coffee. What is natural processed coffee? Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Natural processing, also known as dry processing, is probably the simplest and oldest way to process coffee. In this method, the whole cherry â?? with its pulp, mucilage, husk and all is dried in the sun or in industrial tumble driers, right after being harvested. If sun-dried, coffee cherries are placed on raised drying beds to slowly dry in sun, allowing the coffee seeds to absorb fruit flavors and sugars from skin and mucilage. The process can take up to four weeks, and a fair amount of fermenting occurs in the fruit during this time. After the cherries are dry enough, the beans are hulled at a dry mill in a machine that removes the layers (fruit and parchment) that cover the green coffee bean. Processing has a great impact on bean and cup quality. Here are some of the most relevant flavor notes you can expect from dry processed coffee beans: Heavy body Sweet, smooth and complex attributes. Fruity taste
Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Honey processing is halfway between a washed coffee and a natural process coffee. The coffee is pulped and depending on the type of honey to be obtained, different processes are carried out: 1. It can be taken to the drying station with all the mucilage. That is to say, without going through the fermentation process in the tank. 2. It can be fermented in tank, drained without washing, and taken to the drying station. 3. It can be lightly washed after fermentation and taken to the drying station. In Honey processing, the drying time and the way in which it is carried out determine the result or the different types of processing: yellow, red, or black honey. Drying can be done in the sun or by interleaving between periods of drying in the sun and in the shade or in complete darkness. The slower the drying process, the more difficult it will be to prevent the coffee from being invaded by molds and spoiling. This implies investing more time in turning the cherries in the beds during the drying process. There are three degrees of honey processing depending on how much mucilage is left on the beans before drying. Yellow Honey implies removal of a good portion of mucilage with mechanical equipment and then sun drying for 8 �¢?? 10 days. Red Honey, where producers only remove 25-50% of the mucilage and then they sundry the beans for 12-15 days. Black Honey, where the beans are dried with all the mucilage for up to 30 days.
Coexprocafe is located in North-West Antioquia with around 100 dedicated members producing coffees at an altitude of 1700-1900 meters above sea level. Around 70% is harvested during the main crop between October and January and 30% during the so called Mitaca Colombia fly crop in between April and June. This cooperative is situated in a very secluded region far from any big town, which went through very violent and difficult years during the 1990s. Many families had to abandon their land to save their lives and keep their children away from the hands of the drug smuggling Farc guerrilla. Around 2003-2005 they returned and continued their historical coffee growing tradition, allowing for production in the region to recover and living conditions to improve substantially. Region: Coexprocafe Grade: Excelso e.p. Tasting Notes: Citrus Roast Degree: Medium Altitude: 1700-1900 meters above sea level Process: Fully Washed Botanical Species: Arabica Screen Size: 15+
Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. They are well known for their high quality coffee and about half of their exports come to the United States. Colombia exports approximately 12.5 million bags and internal consumption is about 2 million bags annually. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia and the coffee is referred to by the region in which it is grown. There are many coffee producing regions in the country. Colombia is proficient in producing an abundance of truly delicious and sought after coffee. "Excelso" is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans are a screen size of 15-16, versus Supremo beans which are sized on screen 17. Colombian coffee is graded before shipment according to bean size. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it's size. The greatest volume of exported coffee is Excelso. These beans include Region: Colombia Coexprocafe Grade: Excelso e.p Processing: Fully Washed Botanical Species: Arabica Screen Size: 15+ Altitude: 1900 meters above sea level Moisture: 12.5% Caffeine: 0.9 - 1.5% Appearance: Yellowish Cup profile: Will be heavy in body, sweet, smooth, and complex .
Brazil is the world's largest coffee producer and has many distinct regions that yield excellent cup characteristics. The fact that Brazils are full bodied, neutral in flavor and exhibit almost no acidity happens to make them the perfect base for Espresso blends or as a single origin for anyone preferring less acidity in their coffee. This Brazil Santos coffee bean has consistency in quality, good strength and dependability in flavor that provides a nice base line for Wheelin Pete Espresso Blend. Santos is the name of Brazil largest coffee seaport located in the state of Sao Paulo. Most of the coffee beans exported through Santos is actually grown in the state Sao Paulo and the neighboring state of Minas Gerais. These two states produce the majority of Brazil coffee beans. Santos coffees are cured and processed by what we call the natural method. The harvested cherries are dried on huge patios the size of football fields and are then milled to export specifications. Region: Santos Grade: 19 Botanical Species: Arabica Screen Size: 2/3 Process: Natural Altitude: 1200 meters above sea level Roast Degree: Medium Tasting Notes: Clean, earthy and delicately acidic, notes of flint and tart fruit, similar to cranberry and green apples, with some charred undertones.