The evolution of coffee
Coffee is such a common drink in the United States and in so many countries in the world, but how many people actually know how coffee transforms from crop to cup? I thought that it would be nice to share with you the evolution of coffee and its transformation from fruit to that delicious cup that you need in the morning.
Coffee Tree – In Burundi and Rwanda the average farmer has about 200 hundred trees (or less than 1/2 hectare)…very small in comparison to Latin American countries like Colombia and Brazil Coffee flower, which has a sweet and mild note of jasminCoffee cherry on tree
The cherries begin to ripen – in Burundi and Rwanda, many farmers in need of cash often harvest the cherries before they have fully ripen… which means that the quality is not as good and the flavor not fully developed. A lot of the efforts of people in the industry are geared towards training farmers adopt good production practices, including proper harvesting.
Beautiful red cherries ready to be processed – after many rounds of sorting for the best perfect cherry, the cherry goes through a series of steps to remove the pulp and mucilage which surrounds the bean.
After processing, the coffee bean has a skin or layer, called parchement – also known simply as parchment Green coffee – this is the product that is exported out into the world, after the parchment has been removed at the dry mill Roasted coffee Ground coffee The final product…yummm