Today, the process of growing coffee is not limited to commercial plantations. The product produced in small farms is no less appreciated. It has a special charm, is able to surprise with an unexpected flavor and gives a real homelike feel, because it seems that on a distant coffee farm it was grown just for you.
Specifics of choosing coffee farmers
Farmer’s coffee is produced by hand in small farms around the world https://festcoffeemission.com/en/geography/. Its quantity on the market is limited. But as the popularity of this beverage among consumers is steadily increasing, suppliers are interested in expanding cooperation with farmers.
Choosing a coffee producer is a strategic decision that determines the quality and uniqueness of a coffee brand. Careful research is needed to find the ideal partner to work with to create an outstanding product.
An obligatory stage of starting cooperation with a farmer is a personal acquaintance and tasting of his coffee. But in general, there are many more criteria to consider when choosing a bean producer:
- geographical location of the farm;
- adherence to quality standards and principles of ecological responsibility in cultivation;
- the coffee sort;
- cultivation techniques and bean processing methods;
- storage conditions;
- the farmer’s communication skills and degree of openness to cooperation;
- positive feedback from entrepreneurs.
The price of farmer’s coffee is higher, but this product, unique in taste and aroma, can open new horizons of inspiration for coffee lovers. Therefore, supporting small farms is an important contribution to the development of the coffee industry.
Methods of processing coffee beans prior to roasting
Before being marketed, coffee beans undergo a multi-stage processing process where they are dried, fermented, cleaned, sorted and roasted. The main ways in which freshly picked coffee is processed are:
- natural (dry);
- wet (washed);
- honey.
Natural drying over several weeks allows the beans to ripen and makes it easier to remove the skins. The method is simple and cheap, and the flavor of the coffee is rich and fruity.
Rinsing under strong water pressure removes the pulp of the fruit, leaving only a thin shell. After fermentation, the remaining film is washed off again and the beans are dried. This coffee has the right acidity, and its flavor depends on the composition of the microorganisms involved in fermentation.
Honey processing, invented in Brazil, is relatively new. It is considered the most profitable and fastest. In this process, part of the shells are removed from the bean by a special technique, while the rest undergoes fermentation, giving the coffee sweet chocolate notes.
Each processing method is crucial to the taste and aroma of the beverage, so it is the most important criterion for choosing a coffee supplier.
