Coffee Facts
Where do our coffees grow?
We import our Arabica coffees from all over the world! Coffee grows in tropical and sub-tropical climates, predominantly between the Tropics of Cancer & Capricorn, from sea level to six thousand feet. It is in these areas, such as Colombia, Costa Rica, Ethiopia and Indonesia that the ideal climate conditions exist for coffee growth.
Where and when did coffee originate?
Coffee’s history is literally as rich as its brew! Its origins can be traced back to current-day Ethiopia around the year 1400 BC. It is in that year that the infamous tale of Kaldi’s goats came to be. A Yemenese shepherd, on his daily walk, observed several goats eating reddish berries from a bush. After a short time they became restless and excited. Amazed, he immediately reported the incident to the local monk. The latter took a sampling of the berries, boiled them, and distilled a bitter black beverage. He found it “rich in strength, and capable of dispersing sleep and weariness.”
How is coffee roasted?
The process of roasting coffee is best viewed as a mix of scientific process and artistic creativity. Coffee beans, once heated, undergo certain chemical changes. These changes release hundreds of flavor compounds hidden within them. Our Roastmaster’s understanding of each coffee’s makeup allows him to manipulate the roast in a manner aimed at maximizing a given beans flavor.
What is estate & single origin coffee?
All of our coffees fall into one of these categories. “Estate Coffees” are grown and processed on a single farm or estate, and sold unmixed with coffee from another location in the area. “Single-Origin” coffees consist of beans from a single crop in a given country, such as Sumatra Mandheling. Our commitment to roasting these coffees which meet our strict grading guidelines guarantees that your customers will agree: Our coffee works!
What is Micro-Roasting?
At Vermont Coffee works we roast our beans in a small-batch continuous roaster with a capacity of 30 pounds. This is significant to you for many reasons. Most wholesaler's roast (or purchase) coffee created in batches of several hundred pounds. This prevents their roast-master from maintaining close control over time, temperature, bean color/size, smell, sound and airflow. Each coffee that we roast contains distinct flavor characteristics requiring very different roasting profiles. Our roaster, with its’ state-of-the-art infrared heating system, was built for this very purpose! Our roast-master is able to maintain a perfect balance of science and art, assuring that each batch of our coffee is roasted to maximum flavor!
How is coffee processed?
Harvesting takes place during different parts of the year, depending on the geographic position of the coffee growing country. The process follows subsequent stages depending upon the maturity of the coffee cherries. Ripe fruits can be plucked by hand or picked with small rakes. Another method is to bring the cherries to the ground using large poles. The first two are more labor intensive, but allow for more selective harvesting. The pole method causes more defects in the beans. In some instances, where the terrain allows, harvesting can be effected with automatic machines.It takes five years before a plant can be counted upon to provide a regular yield. This is between 400 grams and 2 Kilos of “Arabica” beans for each plant. Since coffee is a delicate plant, the beans must be extracted within a few days of picking. This will prevent the pulp and surrounding films from fermenting.
What is the dry process?
This method produces what are commonly called “natural” coffees; this is adopted in Western Africa and to some extent, Brazil. Desiccation takes place via sun exposure on land or terraces reserved for this purpose. The beans are continually stirred to assure even exposure to the sun for a period of 15-20 days. An alternative to this, that takes a bit less time, employs the use of a “drying room” where a burner set to 45-60 degrees dries the beans.
What is the wet process?
This process is the more demanding, difficult and expensive of the two. It produces what are known as the “Washed” or “Mild” coffees, and can be seen in Central America, Mexico, Colombia, Kenya and Tanzania. The processing stages are: Berry Cleaning, Maceration, Removal of pulp, Fermentation, Desiccation and Peeling. At this point, the beans go through final operations, which remove any residual impurities and give glossiness to the coffee. The green beans are then placed in 60 Kilo (132-lb.) burlap sacks and stored in special sheltered rooms where they are ready to begin their journey to the consuming countries.
What is acidity?
Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.
What is Aroma?
Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winey" characteristics, are derived from the aroma of the brewed coffee.
What is Body?
Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue. A good example of body would be that of the feeling of whole milk in your mouth, as compared to water. Your perception of the body of a coffee is related to the oils and solids extracted during brewing. Typically, Indonesian coffees will possess greater body than South and Central American coffees. If you are unsure of the level of body when comparing several coffees, try adding an equal amount of milk to each. Coffees with a heavier body will maintain more of their flavor when diluted.
What is Flavor?
Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and body are all components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.
What are some general flavor characteristics?
- Richness: refers to body and fullness
- Complexity: the perception of multiple flavors
- Balance: the satisfying presence of all the basic taste characteristics where no one over-powers another
Storage Tip
When storing your coffee beans, it is best not to put them in the refrigerator. Coffee has a funny habit of absorbing the flavors and aromas of foods around it.