Seed to Cup Cycle

Coffee fruit anatomy (Image credit: Essence Coffee)

Coffee fruit anatomy (Image credit: Essence Coffee)

Producing Specialty coffee allows farmers the opportunity to set prices for their coffee rather than rely upon the price of Commodity market. 

 If the farmers are incentivized to do this, Vietnamese coffee will be perceived as a leading origin for fine graded robusta. 

COFFEE PRODUCERS SECTIONS

 1. Planting 

 Using compost as organic fertilizers, therefore minimizes agricultural wastes.  Planting other trees for shade creates protection for a natural ecosystem like the wild coffee trees used to live in the past.

Sustainable Contract with local partnering farms. 

Growing and caring for coffee plantation are one of the most important steps in food production. Therefore, the livelihoods of farmers must always be secured sustainably

All of the coffee cherries are handpicked only. Also, ripe cherries has peak sugar content, that is useful for enhancing maxium flavor during the fermentation process. 

3. Post - Harvesting and Drying

Drying coffee on raising beds in a greenhouse to prevent, fungus, moldy coffee and eliminate dirt contamination.

Natural Process: Coffee cherries were dried on the raised bed with fruit and skin intact. This process is labor-intensive, required continual raking & turning to avoid mold build-up & over fermentation.   Pros: requires less water, environmentally friendly. Cons: it takes too long to dry and can be rotten & funky flavor if not drying well.

Honey Process: No-actual Honey involved. Leave a little mucilage on the seed to manipulate fermentation and the sun during drying. 
  • Yellow Honey: Dried uncovered under 1 week: Floral, fruit notes, light body. (Full light)
  • Red Honey: Dried under overcast weather ( 2 weeks): Sweet & Syrupy.
  • Black Honey: Labor Intensive - more attention to make sure molding & over fermentation  does not occur: Being cover from the sun (2-3 weeks): Sweet, full body and fruity.

Wet Process:  Depulping the cherries, pulling the skin and the flesh off the bean.

At this point, bean still covers in a layer of mucilage. 

Then coffee beans will be fermented in the water until the mucilage is removed (Bad bean float on top and are removed). 

After 24-48 hours, beans will be taken out to dry. Change in temperature, time, sugar, and the type of bacteria will create different results.

Drying is considered one of the important steps after fermentation to eliminate mold and other primary defects, therefore, we always dry our coffee on raised beds (40 cm to 1 meter above the ground) and the coffee must be spreaded evenly. 

Once the drying stage reaches moisture contents of 10.5 % to 12% according to the Fine Robusta standards and protocol, parchment coffeeq will be collected and stored in sealed bags to rest with moisture controlled and waiting for milling 

 

4. Dry Mill and Sorting 

The last stage of a coffee farmer's responsibility is to remove the husk that is covered the green coffee bean. After hulling, green coffee will be sorted and stored in the warehouse to rest.

Sorting coffee’s sizes

Sorting green coffee according to their sizes helps ensure uniformity during the roasting process. 

After this, the rest of the defects will be sorted manually. 

5. Logistics

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After the green coffee have been sorting by size and cupping for quality expectations, Karmic Circle Coffee and the farmers will sign a purchase contract . As a result, green coffee will be shipped to the U.S.

 

6. Roasting

We work collaboratively with Santa Barbara and Ventura coffee roasters where a combination of craftsman skill and computer-controlled precision ensures our roasts push the envelope of perfection. Our beans unique umami flavors are best expressed at a medium to medium/dark roast level.

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