Before reaching our cup, coffee from a plant (from the Rubiaceae family, Coffea genus) goes through a production and processing process that gives it the optimum level of quality.
Let's see how the life of coffee develops before we can call it coffee.
The coffee tree produces its first harvest between 3 and 4 years after cultivation. The lifespan of a coffee tree is between 20 and 30 years and there are two main species of coffee with different varieties: Arabica and Robusta.
Arabica coffee varieties are grown primarily in Mexico and other countries in Central America, South America, Asia and East Africa, while robusta varieties are grown primarily in Africa, although there are also some crops in Brazil and Asia. Together, they account for approximately 95-98% of the world's coffee production.
The coffee plantation system in our country is mainly shaded, which allows for the conservation of the environment, flora, fauna, aquifers, carbon capture and gives a wonderful view of the different shades of colors and the bright green of the coffee leaves. Continue reading to learn more about your coffee.
The coffee harvest season begins in September and ends in March of each year.
When coffee is harvested on the coffee plantation, whether it is of the Robusta or Arabica variety, the beans have to undergo a long process until they end up in our cups of coffee. In this process, the cherries or fruits of the coffee plant have to be opened to extract the seeds or beans, removing the pulp that protects them, through a wet or dry process, so that once the process is finished a clean bean is obtained, which is called parchment coffee, gold coffee or honey bean , depending on the method that has been used.
The parchment or protective shell of the bean is then removed, leaving the bean completely clean and ready for roasting. This is the way coffee beans are usually marketed on a large scale. The bean, already peeled and ready for export, is known as green coffee .
The roasting process of green coffee is key to obtaining a quality drink . Roasting can be done without adding any ingredients to the coffee, which is called natural roasting, or by adding sugar to the coffee beans, roasting it using the torrefacturing process. Depending on which roasting method is used , natural coffee beans and torrefacted coffee beans are obtained.
There are over 120 species identified under the genus Coffea . Growers, traders, roasters, baristas and consumers are predominantly familiar with two of them: Arabica and Robusta.
However, there is a third species after these two that is predominantly cultivated in Southeast Asia: Coffea liberica . Today, it is the main species of the Coffea genus cultivated in Malaysia and the Philippines.
Liberica is native to Liberia in West Africa. However, today, it is mainly grown and consumed in Southeast Asia, more specifically in the Philippines, Indonesia and Malaysia. In the Philippines alone, Liberica accounts for more than 70% of all coffee grown.
It is also likely that when colonists settled in Southeast Asia, they brought Liberica plants with them. “Most of Southeast Asia was occupied by the French, the Dutch, or the Spanish. These European colonists brought coffee with them, which influenced the coffee-drinking habits of most of Southeast Asia.”
Although the details of how Liberica arrived in Southeast Asia can be debated, research indicates that it experienced a huge surge in popularity in the late 19th century.
This is because around 1890, a rust epidemic wiped out more than 90% of all Arabica plants in the world. Subsequently, disease and pest resistance became a high priority for many growers.
How does altitude affect coffee?
When coffee is grown at high altitude and is well cared for, it will produce a cup with higher acidity, which will be more aromatic and flavorful. Whereas at a lower altitude, the coffee will have a lower acidity and less character in the cup.
Coffee grown at higher altitudes will be of better quality. Being grown at more than 1,200 meters above sea level is an indicator that it will have good flavor.
Altitude is just one of many factors that affect the taste of the coffee you drink. However, it is the most important factor.
Experiment with coffees from different altitudes and regions, you will be surprised.
This method differs from the dry method in two fundamental aspects. The first is that the wet process requires considerable amounts of water as well as specific equipment.
The other fundamental difference is that in the wet process, the pulp is separated from the coffee beans, which does not happen in the natural process.
The wet process is carried out as follows:
The beans are harvested (usually by hand) and then sorted to remove leaves, green or unripe beans, stones, and any other impurities or dirt that may have been mixed in during harvesting.
The next step is to separate the pulp or skin from the seeds contained inside the cherry. This process is known as depulping and is done with a machine that squeezes the cherries between fixed and moving plates. The skin is left on one side and the seeds on the other side.
The beans, now devoid of the shell that covers them, are covered in a viscous substance known as mucilage or coffee honey.
The dry method is also known as the natural process and is perhaps the oldest and simplest as it requires little machinery (although more labor).
The method consists of drying the whole cherry after it has been harvested, without removing the skin or peel.
The ways in which this process is carried out may vary depending on the facilities available or the size of the plantation/production, but in general terms, this is the process:
First, the harvested cherries are sorted and cleaned to separate those that are not ripe or are damaged or affected by insects.
This can be done by hand or in washing channels, where the ripe cherries float and the defective or green ones go to the bottom of the channel.
The cherries are then laid out on drying patios (generally) or on mats or beds raised from the floor (African beds).
This way of processing coffee is fundamentally the same as the washed method, with the only difference being that in the honey process the mucilage is NOT removed but the coffee is dried with this substance still coating the beans.
Contrary to popular belief, coffee processed this way does not taste like honey, nor is honey used in the process.
This name comes from the fact that it is covered with mucilage and feels sticky like honey to the touch. In some regions, there are three different types of honey processing: Yellow, Red and Black.
The biggest difference is in the flavour, which develops as drying times and techniques are adjusted:
Yellow Honey is the fastest drying method (approximately 8 days), and it is in this method that the coffee receives the greatest amount of sun, giving the parchment that covers the coffee bean a light yellow tone by the time it finishes drying.
The caracolillo coffee
It is estimated that snails make up around 5-10% of a crop. They occur as a result of a natural mutation, or a defect within a coffee cherry, where an ovule fails to become pollinated.
This results in extra space for the single developing seed. Within this space, a larger, rounder seed grows. This is a snail.
Not all single-seeded cherries can be defined as snails, as it is possible for only one regular, flat-sided seed to develop within a cherry.
Snails are usually sorted and separated during the post-harvest process. They are separated by size using a sieve or, alternatively, sophisticated machinery that quickly sorts them by weight and size.
Green coffee is extremely porous and easily absorbs flavours and aromas, meaning it is important to take care during storage and transport. Producers, buyers and roasters should not overlook factors such as humidity, light and temperature.
The temperature and humidity of the storage room are critical factors. Beans that are too moist can become moldy, while beans that are too dry can lose their flavors and aromas. According to the International Coffee Organization (ICO), coffee beans that are stored should have a humidity level of around 11-12.5%. However, some roasters and producers prefer to dry their beans to 10 or 10.5%.
Regardless of the precise humidity level, it is important that it does not change during storage. That is, the temperature of the warehouse/transport and the oxygen levels inside the bag must be monitored.
Once the green beans have finished drying, they are kept out of direct sunlight to prevent premature ripening. Green coffee should be kept fresh for up to twelve months, or longer, with multi-layer and/or airtight packaging. However, if kept under bright lights, you may find that the flavors and aromas begin to fade sooner than expected.
Roasting transforms the green coffee beans harvested from the coffee tree into an explosion of flavor and intensity that is transferred to the cup of coffee.
Roasting coffee is essential. Thanks to Charlas Café®'s roasting options: light, medium and dark, the flavor, aroma and color of the coffee develop, allowing for different combinations, perfect for every taste.
At this stage, different types of grains are fused to create various combinations, ideal for all palates. It is also used to mix in extra flavours, resulting in unique and unmatched varieties.
For this, Charlas Café® uses packaging with a degassing valve, which, in addition to being reusable with other household foods, allows it to better maintain its properties and its exquisite flavor and aroma.
Toasting happiness®
It is at this point in the process where the flavor, aroma and color of your Charlas Café® develops.
This is how the coffee is ready to be packaged and be closer to you.
Quality is the most important thing for everyone involved in the coffee process, so the beans are checked several times to select the ones that will become your favorite Charlas Café®.
Your moment
❝ To enjoy
After a long production process, starting with a seed and ending with a product full of aroma and flavour, the coffee reaches your hands, perfect to enjoy anytime, anywhere.
Thanks to the passion, dedication and love that goes into the coffee process, from cultivation to the cup, we obtain a great, high-quality product, with pronounced aromas and for all types of tastes, where the cup itself says it all.
