Metal Rulez!!

Metal has its own rule, only one rule… Yeah Metal Rulez!!

1.       The beans are allowed to ripen on the trees before they are picked.

2.       They are spread out on patios to complete the drying process.

3.       Once the drying process has been completed the beans are processed just the same as the beans that went through the Wet Process.

* Coffees from Yemen are the oldest strain of coffee, and this coffee is ONLY dry processed. Depending on the water available, coffees sucj as Sulawesi, Sumatra, Ethiopian, or Kenya can be processed either way.

* Dry processed coffees can be associated with term full body. The coffee lingers on the tongue. It can be described as fruity, spicy, or even syrupy.

Analyzing Green Coffee Beans :

Smell – Looking for freshness and moisture

Color – Jade green color

Color Uniformity – looking at the tray in general, no selecting and comparing individual beans.

Size – nice plump good sized beans

Defects – should be a very low percentage

* Green coffee beans stay fresh for approximately nine months if they are stored in the right conditions. As they age, they begin to turn yellow.

1.       The ripe cherries are hand picked.

2.       During the initial washing, defects float to the top and are removed.

3.       The first wash squeezes the bean out of the cherry pulp, and there are generally two beans in each cherry.

4.       Fermentation is next. This is when the mucilage is removed. The sugars begin to ferment and create an enzyme that eats the mucilage. This process takes about 24 hours.

5.       The beans are rinsed to stop fermentation, and to wash off the remaining mucilage.

6.       The beans are spread out on a patio to sun dry. The drying process takes from three to four weeks. The beans are constantly turned during the day. At night, the beans are stored in shelters. They must be protected from moisture both day and night.

7.       The coffee beans are shelled out of the parchment skin.

8.       The beans are put on a conveyor belt and sorted into different sizes. Eventually all that remain are broken beans and debris.

9.       The beans are the sorted into density by vibrating on a gravity table. The largest beans have the highest density.

10.   The final process is a visual inspection. The beans travel on a conveyor belt passing in front of people who pick out the defects.

11.   The wet process is now completed, and all that remains on the green bean is the silver skin.

* Wet processing produces a clean crisp flavor. It can be described as bright, or light. The coffee does not linger on the tongue.

1.       Flowering (self pollination) is set off by the first rain of the rainy season.

2.       During the rainy season the fruit develops and matures (eight to nine months). The higher the elevation the shorter the rainy season.

3.       At the end of the rainy season the cherry is developed.

4.       When the cherries turn a deep red, they are hand picked. The harvest takes place during the dry season.

Processing

Coffee cherries must be processed before they can be transformed into the coffee that we know and love to drink. The purpose of the processing is to remove the natural outer cover that nature provides to protect the coffee bean. This cover is made of four layers, the cherry skin or pulp, mucilage, parchment skin, and finally the silver skin. The outer cover is removed by one ow two processes – 1)wet process, 2)the dry process

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The elevation, climate, rainfall, soil content, sunlight, and the vegetation surrounding the coffee trees will determine the taste and quality of the coffee. Antigua and Coban are both grown in Guatemala, but the characteristics of the two coffees are completely different due to their environmental conditions. Antigua grows at elevation of four to five thousand feet in a valley surrounded by active volcanos. Nature has created its own little micro-climate. The protection of the valley, the rich volcanic soil, and the sunlight all contribute to the highly desireable characteristic of Antigua. It is mild and well balanced (acidity and bodies are equal).

Now, Coban also grown at an elevation of five thousand feet, but it is covered by a cloud layer ninety percent of the year. The soil is a combination of limestone and granite. These conditions produce a wonderfully rich, syrupy bodied coffee. A coffee that is very different the Antigua that is grown only one hundred miles away!.

The productive life span : Coffee trees produce coffee for aproximately twenty-five years if they are well cared for. The coffee bean is a living and organic being. Trees are generally maintained at six to eight feet tall so that the cherries can be easily picked. Yes, coffee comes from a cherry – more about to come.

Coffee is a living and organic being

• Coffee beans come from a tropical plant named after their source of origin (regions where they grow-such as, Indonesia, Africa/Arabia, South/Central America)
• All coffee originates from Africa
• Brazil is the largest producer of coffee. Most coffees used in our grocery stores come from Brazil. Colombia is the second largest coffee producing country.

There two types of Coffee (Arabica and Robusta)

Arabica : Arabica grows best in high elevation (3,000 to 6,000 ft), in thin soil and a mild weather condition. A fruit bearing tree will yield one to two pounds of coffee per harvest. The coffee beans are small, hard, and flavorful. Only ten percent of all Arabica coffee qualifies as a great or fine quality coffee!.

Robusta : Robusta originated in the Congo Basin. The combination of the rich soil and constant rainfall provide ideal conditions for growing Robusta. The Robusta crops can withstand the diseases and insects that live and grow in the Congo. Survival and reproduction are phenomenal. Robusta trees can bear fruit all year around. One tree will produce four to six pounds of beans per year; whereas, Arabica will two pounds per year. The fruit of Robusta has very little flavor substance, and the beans are big and spongy. Robusta has an earthy, woody, dirty flavor and is high in caustic acidity. The coffee is very high in caffeine (over twice as much as Arabica-two to four percent by weight).