Destination and Discovery of coffee under the Spotlight
We travel the globe in search of the best speciality coffee available. While the flavor and quality of the coffee are important, we also seek for compelling stories of farmers and cooperatives who have overcome adversity, supported their communities, and pioneered sustainable farming practices. Here is destination and Discovery of coffee under the Spotlight.
Attitude
Generally speaking, the greater the altitude at which a coffee is cultivated, the better the flavor. Trees flourish in hotter conditions at lower elevations, especially in tropical regions. Higher temperatures, on the other hand, cause coffee plants to grow more vigorously, increasing the number of fruits you may harvest. The flavor suffers as a result of the increased leaf amount, which dilutes the flavor. Fast developing fruits allow less sugars to form within the cherry, resulting in a lower quality product with fewer nuanced flavors.
Temperature
Coffee cultivated at higher altitudes, on the other hand, is subjected to cooler temperatures. Trees generate less growth and fruit, but they ripen and harvest denser beans with concentrated sugars and organic acids, resulting in clear and distinct flavors. Higher altitudes present challenges such as steep slopes and soil erosion, making hand picking cherry and managing fields tough. Those that persevere and commit themselves to growing at higher elevations get the benefits, producing some of the world’s best coffees.
Climate
Destination and Discovery of coffee under the Spotlight: Although coffee originated in the heart of Africa, where the temperature is tropical and hot, the hotter the climate does not correspond to better growth conditions, as previously stated. Arabica coffee, on the other hand, requires a wide range of temperatures to thrive.
Pests and illnesses
If it becomes too hot, the plant will languish, rendering it vulnerable to pests and illnesses. If the weather is too cold, the entire crop may perish. For coffee plants to grow, there must be a balance of microclimates. Warm days with plenty of sunshine are ideal, as they help the sugars in the fruit to grow.
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Optimum Condition
This, along with chilly nights, stops the process from moving too quickly and causing underdevelopment. These ideal circumstances are found around the equator, which is why the producing regions of East Africa and Central America are said to have the best weather for growing high-quality coffee.
Rainfall
Destination and Discovery of coffee under the Spotlight: Rainfall is another key factor in the production and quality of coffee. Arabica needs 60-100 inches of rain throughout a nine-month period. Following the first rains, the plants begin to blossom. As the coffee matures, rain is required throughout the growing season. A dry season is required when the coffee is picked and dried, thus the balance of micro climates is important once again. Colombia, for example, has such a varied rainfall pattern that it is possible to harvest crops twice a year.
Soil
Soil is the final component of a perfect terroir for coffee production. Each origin has a unique type of soil with varying acid levels. Malic acid, for example, is more prevalent in Kenyan coffees, resulting in stronger blackcurrant and apple flavors. To keep the plant cool and drained from excessive rains, coffee requires light soil with gravel or stones. It also requires the right amount of acidity, with a pH of 5 to 7, as well as enough nitrogen and potassium levels.
Processing
The coffee bean must be taken from the cherry it has formed in and dried after the cherries have been harvested and sorted for under-ripe cherries. Farmers handle this procedure in a variety of methods, each of which gives the coffee its own particular features, flavors, and balance. The majority of this is due to the coffee being allowed to ferment in either water or its own extremely flavorful cherry peel.
