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Coffee Processing

How a coffee is processed after harvest can have a significant effect on the resulting cup, so it has become an increasingly important part of how it is described and sold.

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Main Coffee Regions

One of the questions we’re most frequently asked is that of why different types of coffee beans have such entirely different flavour profiles. Truth is, you don’t have to be a coffee connoisseur to pick up on quite spectacular differences from one type of gourmet coffee to the next. Depending on your own personal preferences, Arabica coffee can present notes of anything from flowers to citrus fruits to fine wines to dark chocolate. The question being – why do different types of coffee beans taste so different? Variations in flavour and aroma are caused by a wide variety of contributory factors. One of which of course being the type of coffee tree itself – every coffee tree producing its own unique coffee berries, with their own unique...

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The Coffee Tree

When talking about coffee, people usually referring to the fruit from one particular species of tree: Coffee arabica. It's grown in dozens of countries between the Tropic of Capricorn and the Tropic of Cancer. Over 120 different species have been identified to date but only one other grown in any quantity and this is Robusta. Downside of this coffee is, it doesn't taste really good. Robusta has a woody, burnt-rubber quality in the cup, very little acidity but will have heavy body and mouthfeel. Most of produced robusta ends up in large manufacturing plants destined to become: instant soluble coffee. Robusta crossed with Coffee euginoides and produced Arabica. This new species spread and really began to flourish in Ethiopia. Coffee tree is thin, trunk...

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