The bags of green coffee speak for themselves
The bags of raw coffee are like an identity card: they identify green coffee in all its variations.
They are the first identity card of the coffee that the green coffee importer and the roaster are buying and they reflect the quality of the content itself.
Let's find out why!
We have already seen the differences between the two main botanical species of coffee, namely between Arabica and Robusta READ THE ARTICLE >>
The terroir that influences the formation of the aroma in the future cup READ THE ARTICLE >>
How the drupes are harvested READ THE ARTICLE >>
How they are then processed to extract the green coffee beans READ THE ARTICLE >>
All fundamental characteristics to know what taste and what quality to expect in the cup!
Now all we need to know is how it is packaged and transported to reach us roasters.
The bags of raw coffee speak!
Coffee arrives in Italy still green, ready to be roasted and then marketed.
As we have already emphasized several times, quality does not depend solely and solely on the typicality of each species or on the extraction techniques. But there are a series of linked phases that are all important for achieving the result, including packaging and transport.
For example: if this phase is not taken care of, green coffee can absorb humidity and / or salt during transport by sea, with obvious negative implications on the taste in the cup, sometimes making it no longer marketable, given that the maximum humidity limit of the raw product was set at 12% for sale.
They are then transported mostly in standard 60 kg bags of jute and / or sisal. Although these fabrics are now only an external coating, as they do not keep the coffee well protected from humidity, heat and sunlight. Inside, in fact, if you want to keep the quality to the maximum, they are lined with special plastic bags, resealable with a plastic strap and micro-perforated.
We at Ernani have opted for this solution for all our coffees.
The alternatives can be vacuum-packed, but only for small quantities of transported coffee or micro batches of very high quality coffee.
Or coffee poured directly into special containers. This solution is chosen by large roasters who market huge quantities.
At this point the green coffee trader takes over and receives the coffee from the importer. If he is attentive to the product he checks it, cleans it and bags it in order to sell only the best to the roaster.
And this is exactly how our carefully selected green coffee traders work and enjoy our full confidence.
And here we come into play, with a first phase of analysis, both visual and gustatory, as well as chemical-physical analyzes in the company's laboratories.
But let's get to us! What do the bags of green coffee say?
For example, here is the bg of our beloved “Kalle”, on which we can read the following information:
- Kalledevarapura estate - the name of the production plantation
- Specialty Indian Coffee - then we see that it is an Indian Specialty Coffee
- Crop Year: 2018-2019 - the harvest season, which begins in September of the first year and ends in September of the following year
- Customized for Rehm & Co - which is the importer of coffee
In this case, for the Caffè delle Donne, we see:
- Spiga trading - another of our importers
- The IWCA certificate - the certification of the International Alliance of Women in Coffee, with which equal job opportunities are guaranteed READ THE ARTICLE >>
- 002 - the identification code of the country of production, in this case Brazil
- 1725 - the carrier code
- 0008 - the lot of this sack of coffee
Can you now read the coffee bag by yourself now!
Let's do it together: this is a washed Ethiopian Sidamo, then washed. It will therefore be a fruity and floral coffee, from the high ground, with good acidity.
It is also "Grade 2", which means that considering a scale that goes from grade 1, the highest level index of a coffee with zero defects, to a grade 5, that is a coffee that can have up to 100 defects, the grade 2 indicates an excellent quality coffee.
Finally, we always find the various identification codes, as well as the harvest year.
Seeing how many things can you learn just by reading the "label" of raw coffee?
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