Very often we come across such comments: "I want natural coffee! What fruits? What berries? One hundred percent add chemistry to your coffee." We suggest you consider this issue in more detail and arrange everything on the shelves.
Friends, coffee is a berry that grows on a coffee tree. Inside the berry are green beans that we roast to make the coffee you know and love.
< span style="font-size: 16px;">The taste and aroma of coffee depends on several factors, and now we will learn about them:
Country of origin.
Coffee is grown in more than 50 countries of the world. In each of them, the natural conditions, climate and soil are completely different, so the same type of coffee in different places differs significantly in its chemical composition, and therefore in taste, aroma, and other properties. For example, coffee from Ethiopia has a soft, delicate and unique aroma with prominent floral notes of jasmine and citrus, while coffee from Brazil has a perfectly balanced acidity, bitterness and sweetness.
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Processing method.
There are 4 most popular processing methods:
1. Washed, where the berries are cleaned of the pulp (pulp), dried, washed and peeled off the remains.
< span style="font-size: 16px;">2. Natural. Berries are dried in the pulp, then cleaned.
3. Honey, where the pulp is partially removed, dried, cleaned.
4. Anaerobic processing is the whole meaning of the fact that containers for processing berries are without air access.
Anaerobic processed coffee has rich sweet and alcoholic aromas as a final result. Washed coffee has high acidity. The taste of coffee is brighter, cleaner and fruity. Our range always includes washed coffee, we recommend trying Arabica from the Taffler Honduras HG EP or Colombia Narino line, and in the Specialty line we recommend trying Tanzania lyenga, which will surprise you with its bright taste. Natural processing coffee has sweet and rich flavors, we recommend trying Brazil Mogiana Arabica with notes of milk chocolate, dried fruits and nuts. In turn, honey-treated coffee is endowed with rounded acidity with sweet notes.
< b>Roasting.
The taste and aroma of coffee are revealed during roasting. Aromatic compounds are formed as a result of transformations of chemical substances that are a natural component of green grain. There are 3 types of roasting in the world:
· Lights. The drink has a pronounced low acidity and extractiveness.
· Average. The taste has a balance of acid and bitterness. Almost 100% of the spectrum of taste and smell is revealed.
· Dark. The taste is over-fried, with a charcoal aftertaste.
We use a medium roast. In this way, the taste-aromatic properties of coffee are fully revealed and preserve what was laid down by the farmer and the processing method.
Therefore, we do not add any chemical additives. Taste and aroma are a natural property of coffee. Thanks to roasting, we help to better reveal the entire spectrum of pleasure.
Taste, meet and explore the incredible world of coffee!