BREW LAB © 2014
Coffee route...from farm to Brew Lab cup
Harvesting begins at the same time the flowering takes place. Only ripe cherries are picked, meaning the cherries that have a deep red color or deep yellow color. These coffee cherries are not affected by diseases or other harming organisms. Besides, only these coffee cherries are characterized for their high quality.
There are several methods used for coffee processing: Natural, Wet, Pulped natural, Honey. Coffee processing is a critical stage of the quality chain of the green bean. The way in which the mucilage is being removed, shapes coffee taste.
During the first stage of roasting, the green beans are dried by gently vaporizing stored water molecules – as heat passes inside the bean, where water molecules are. It is up to the roaster to decide when to end roasting, as the beans go from dark tones of brown to black. The choice for a roast color is a choice for taste.
Cupping is an integral part of the whole procedure and it is done systematically. The assessment of the aroma, the freshly ground coffee, the flavour and the taste of the freshly brewed cup, as well as the mouthfeel and after-taste, are all important characteristics and determine the coffee’s personality.
For the preparation of great coffees, the Brew Lab baristas reveal all the unique characteristics of the coffee, taking advantage of their expertise.