Warning: coffee is a natural product!
We often forget that coffee is a natural product!
It seems like a banality, but this entails the implementation of all the skills of the roaster to allow all of us to always drink an almost “perfect” cup.
The beans are the seeds of the cherries that grow on the coffee plant, which grows only in the tropical belt, as it suffers from both cold and excessive heat, and also requires constant temperatures throughout the year.
Just like any other fruit they undergo all climate change.
In fact, if a year it rains more and the soil is always very humid, the cherry, and therefore the grains, will have certain characteristics; if one year is very dry, they will have others; if a year is colder or warmer, the grains will be different from the previous year; and finally, if the plant gets sick, the harvest will certainly be lower in quantity and quality.
So coffee is not a constant product over time.
At this point the skills of the roaster come into play, who must first be able to carefully select each coffee and then to work it best to extract every positive note, and finally to recognize the defects in order to modify the blend and "fix" the taste.
In fact, the first skill of a roaster, in our case Paolo, Ernani's head roaster, is to know how to select raw coffees.
Paolo periodically requests green coffee samples from raw food suppliers, who send us dozens and dozens of different types of coffee, to be tested in order to recognize their strengths and weaknesses, categorize them and select only the best and most suitable for our blends.
From this it is clear that we do not always offer you, year after year, the exact same coffee, the same blend, the same single origin, but we continuously research the raw material to always maintain the best possible quality.
This speech is simpler for single-origin Arabica, as if the following year that coffee no longer satisfies us in terms of quality and taste, we will simply offer you a different coffee, from another plantation.
Everything gets complicated when we talk about blends.
In fact, the blends are obtained by combining several coffees in different percentages, forming a very precise recipe. Most of the time, the coffees come from different plantations, states and continents, which give different characteristics in the cup, well balanced between acidity, sweetness, bitterness, cream, body and aromatic notes.
If a coffee present in the blend no longer gives the expected results, it must be replaced with one that has similar organoleptic characteristics.
Here is an example to make it very clear.
Our Allegro blend consists of:
three Arabica quality coffees: Colombia Finca la Meseta, Brazilian Santos Cerrado Bom chocolate and Indian Kalledevarapura Estate pulped sun-dried;
and two Robusta quality coffees: Tanzania and Congo.
Kalledevarapura has been our companion for a long time, because it has always proved to be a very constant coffee of very high quality, which brings complex and intriguing aromas to the cup.
However, the last samples of this year's harvest did not meet our quality standards.
So now we are in the selection phase of a new coffee suitable to fill the role of Kalle, a fresh and fruity coffee, with a pleasant and light acidity, absent bitterness, velvety and creamy, with notes of fresh fruit, citrus , vanilla and tobacco.
However, this constant research work does not apply to all roasters!
Unfortunately many roasters do not select new single origin to replace those with defects. They simply balance the defects found in a single source by reducing the doses used or covering them with the other coffees already present in the blend.
Continuous research and evolution is the basis of the whole philosophy of the Ernani team. It is not enough to be satisfied, you need to continually improve to offer only the best.
And given that coffee is a constantly changing natural product, all this is even more of fundamental importance.
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