Cafe Oro : This is a documentary film about four farmers in rural Guatemala who earn a living by growing and processing coffee

Cafe Oro from Kevin Little on Vimeo.

Post Harvest Processing

Post Harvest Processing

Perhaps the single most important factor in determining coffee quality is the care taken during post-harvest processing. A single mistake can have serious implications, at times, capable of spoiling en entire batch of coffee. But before we discuss the various processing methods, lets take a look at the coffee bean itself. Anatomy of the coffee bean The heart of the bean lies deep within three layers of covering. On the outter most side, we have what is called the 'mesocarp' or otherwise known as the pulp of the cherry. Depending on the plant's variety, it can be vary in color from a deep red or yellow depending on ripeness. Below this layer, we have the 'endocarp' or parchment, which mainly consists of a slimy/gelly-like layer covering the bean. It i this layer rich in sugars that serve as an essential energy source during the fermentation process. Immediately below this layer, we whats called the 'silverskin' and consits of a thin paper-like tissue surrounding the bean. For most of us, this is what we see come off the bean during roasting and is otherwise known as 'chaft'. The Wet Process Step 1: Initial Separation Typically in those countries near the equator where rainfall is consistent and water is readily available, the wet method is the preferred method of processing. In this method, ripe coffee (along with some unripe beans) are harvested, collected  and placed in large water tanks for initial separation. Because of the differences in bean densities, ripe and unripe beans are easily be separated into two lots. Typically overfermented, unripe, or partially dry beans tend to "float" to the surface where they are siphoned off and separated from the "good" coffee - see picture below. These lower density beans are severely inferior in quality and are typically referred to as "floaters". In most countries it is this coffee that is separated and sold to locals for internal consumption. Those beans heavier in density sink to the bottom of the tank where a series of tubes then transport them to the next step of processing.  Although relatively simple, the water separation process works quite well at separating unripe beans, and also serves to separate out sticks, rocks, and any other foreign material that would otherwise contaminate the batch. Step 2: Depulping Now that only ripened beans have been separated out, the next step is to remove the outer skin from the cherry. In this stage, beans are pressed between rotating cylinderical screens thereby tearing the outer skin away. Although most depulpers are mechanical, smaller farms occasionally employ more traditional hand operated depulpers - see picture below. In both cases the friction exerted on the bean allows for the removal of the cherry pulp, leaving only the sticky mucilage layer behind.  The mucilage layer is typically 0.5-2mm in thickness and rich in pectin, sugars and a number of micro-organisms that aid in the subsequent stage of processing - see picture below. Step 3: Fermentation  Now that the beans have been removed of the mesocarp (outer skin) there still remains a sticky mucilage attached to the bean. In order to succesfully remove this layer we'll employ the help of microbes. As the beans remain in solution microbes on the suface begin to ferment and eat away at the sticky mucilage surrounding the bean. The actual lenght of fermentation depends on a number of factors, but is generally  signaled when the farmer takes a sample and rubs it between his hands. If sticky, the coffee is allowed to ferment further - if not, the coffee is ready and proceeds to the washing stage. Although the method is not truly scientific, it works quite well - being a mixture of both art and intuition developed from the farmer's experience. Fermentation not only aids in the removal of the mucilage but also increase the total acidity in the coffee. By allowing small microbes and enzymes to ferment, a great deal of  both acetic and lactic acid are produced thereby increasing perceived acidity in brewed coffee.  The rate at which fermentation occurs is highly dependent on ambient temperature which of course depends on the location and altitude of the farm. Typically, those farms at higher altitude (due to its cooler temperature) require more time in the fermentation tank than one at sea level. Depending on conditions, the beans can be fermented for 18-36 hours, or until the mucilage easily tears away from the bean. In general coffee processed by the wet method is generally have a cleaner cup and higher acidity than the dry processed. As such, they usually tend to fetch a higher price due to the increased amount of labor associated with it. The Dry Process Typically those countries such as Brazil where water is not readily accessible to farms, the dry process is the preferred method of processing. In this process, the coffee goes thru a cursory separation to remove any debris then the cherries are set out on drying patios for anywhere between 2 to 6 weeks. During the process its important that the ripe and semi ripe beans be separated before spreading on patios since this adversly affects quality. For example, moisture contents between unripe beans can be almost double its ripe counterpart. Once the beans have been spread on concrete patios, the layer of coffee must be rotated daily to ensure uniform drying and prevention of mold development. Once dried, the pacrchment is removed with machinery, polished and bagged.  Perhaps one of the most significant difference between a wet processed coffee and a dry is the leel of acidity and body observed. In general dry processed coffees will always have a lower perceived acidity level, but much more body than wet processed coffees. Why? Well, since a concentration gradient exists between the mesocarp (the pulp) and the endorcarp (bean), we see a slow migration of sugars, phenolics, etc. towards the bean. The bean readily absorbs these additional components and causes the bean to have a corresponding greater level of soluble solids content. As such, dry processed coffee are commonly used for espresso blends. Semi-Washed A relatively new processing method was introduced in Brazil during the early 1990's. Typically referred to as the "semi-dry"  this coffees takes elements from both the wet and dry processing methods. Well discuss this process in greater detail later, but in general the beans are separated, depulped and the beans are left to dry on patios with the mucilage on. Unlike the wet process where fermentation was used to separate the mucilage, no fermentation takes place in this method. The bean along with the drid mucilage is then taken to the mill where the layer is removed before being shipped.

EMILIO LAVAZZA 1932-2010 A GREAT BUSINESSMAN WITH A PROFOUND SENSE OF HUMANITY PASSES AWAY.

It is with profound sorrow that the Lavazza Group announces that

Cavaliere del Lavoro Emilio Lavazza passed away yesterday. 

A member of the family’s third generation, he was an extraordinary captain of industry who devoted 50 years of exemplary leadership to the company.

Born in Turin in 1932, he joined the family business — founded in 1895 by his grandfather Luigi — in 1955. When his father Giuseppe died in 1971,
Emilio was appointed CEO of the company.
Following the death of his uncle Pericle in 1979, he became company
President, a position he held until 2008.
With Emilio at the helm, the Group started to expand throughout Europe and around the world. Emilio firmly believed in taking on this business
challenge, and today the company has 8 foreign subsidiaries and is present
with its brand in more than 90 countries. Nevertheless, it has never lost its
authentic Italian identity and has maintained its leadership on the Italian
market.

The value of his business commitment was publicly acknowledged in 1991 when he was decorated Cavaliere del Lavoro della Repubblica, an honour conferred by the Italian Republic, and again in 1993 when he received anhonorary degree in Business and Economics from the University of Turin. 

In his long career he held important positions in the top industrial and trade associations.
Emilio showed great entrepreneurial insight when he decided to focus on communications and invest in it. Thanks to this strategy, the company
created extremely successful campaigns that have become an unforgettable part of the history of Italian advertising.

He became Honorary President in June 2008 and under his leadership Lavazza developed into a successful and world-renowned group that is now a leading name on the coffee market.

He was a man of great humanity and warmth known to everyone in the company simply as Signor Emilio, because he felt that establishing a rapport with people was far more important than the positions and titles he had earned throughout his lifetime.

A model of keen sensitivity who was aware that the success of a company depends on the relationship it establishes with its employees, Emilio has passed a great ethical and human legacy on to his family and his company.

Lavazza advertisement
Lavazza became a global brand under Emilio Lavazza's leadership

Emilio Lavazza, the man who made his family name synonymous with coffee, has died at the age of 78.

Mr Lavazza presided over the international expansion at the Italian coffee
giant, where he spent close to 40 years at the helm.

He also expanded the firm in coffee-obsessed Italy, where Lavazza now has almost half of the retail market.

Founded by Emilio Lavazza'a grandfather, it is also the world's sixth
biggest coffee roaster.

A private personality

"He had two sides. He was not a public person - [people from Turin] are quite private people. But it was Mr Emilio that took this company to international markets," a Lavazza spokesperson told the BBC.

A very private man, Mr Lavazza gave only one interview during his time at the helm - to an Italian newspaper some 15 years ago - the spokesperson said.

Mr Lavazza's grandfather Luigi founded the family business in 1895 and when his father Luigi died in 1971, Emilio was appointed chief executive.

He then became president of the company in 1979 - a position he held until being made honorary president in 2008.

He was the main architect behind his company's television-led marketing campaign, and expanded the Turin-based company's operations into foreign markets.

The company became synonymous with the Italian espresso under Mr Lavazza.

He commenced the international expansion in earnest soon after becoming president, opening a French office in 1982.

Now Lavazza holds 48% of the Italian retail coffee market and has

operations in countries as diverse as Brazil and India.

It has forecast sales of more than 1.1bn euros (£1bn) in 2009.

OTA-producers in coffee

	OTA-producers in coffee What organisms are involved in the production of OTA in coffee? As noted above, certain fungi have ecological associations with certain crop plants, and some processing or storage conditions favour specific fungi - hence certain crops have a tendency to contain particular mycotoxins and not others. Coffee is no exception. Neither of the OTA-producing species of Penicillium (P. verrucosum and P. nordicum) have been isolated from coffee. P. brevicompactum is common in coffee and is in the same group as the two producing species, but is not an OTA-producer. For coffee, three species or groups of species, all in the genus Aspergillus, are of possible significance: 1. A. niger complex (there is no consensus on speciation in A. niger-like fungi) is by far the most common, particularly in Coffea caneophora (robusta), but OTA production is rare and usually feeble. One study revealed only one producer amongst the seventy isolates tested; Aspergillus niger 2. A. carbonarius is generally rare, but there is some evidence that it can be relatively common in certain locations. Most isolates seem to be capable of OTA production in significant amounts, though over a restricted range of environmental conditions; Aspergillus carbonarius 3. A. ochraceus and related fungi are well distributed in coffee production systems and because OTA production is common (about 80% of isolates readily produce OTA), it comprises the most important OTA-producing species in coffee. Aspergillus ochraceus (diminutive conidial head - 10 µ radius) OTA contamination of coffee has been shown to be primarily a post-harvest problem. Basically, adequately controlling the water available in coffee that could support mould growth and mycotoxin contamination during the post-harvest handling of coffee is the best way to avoid OTA contamination.

Ochratoxin A (OTA) ...What is it?

Ochratoxin A (OTA)

What is it?

Ochratoxin A (OTA; C₂₀H₁₈ClNO₆) is a mycotoxin produced by species of only two genera of fungi - Penicillium and Aspergillus. Two species of Penicillium (P. verrucosum and P. nordicum), are now accepted as bona fide OTA producers. Members of the Aspergillus ochraceus group, and isolates of A. niger, A. carbonarius and A. terreus are also reported to produce OTA.
OTA is the most important and most commonly occurring of a group of structurally related compunds. Ochratoxin A consists of a polyketide-derived dihydroiso-coumarin moiety linked through the 12-carboxy group to phenylalanine. There are several analogues of OTA, such as ochratoxin B (which differs in structure from OTA in lacking the chlorine atom), ochratoxin C and ochratoxin ß, which are all fungal metabolites. However, OTA is the major compound found as a natural contaminant of plant material. OTA contamination is commonly associated with cereals, fresh grapes, dried vine fruit, wine, beer, coffee, and cocoa.

Mycotoxins .....What are they?

Mycotoxins What are they? Mouldy coffee beans Mycotoxins1 are naturally occurring chemical compounds produced by certain fungi that pose a threat to humans and animals when ingested. Fungi, like all heterotrophic organisms, need water and certain essential nutrients in order to live. Food crops represent a good source of nutrients for such moulds. As the moulds grow on these food commodities, they produce secondary metabolites, which include mycotoxins. Each mycotoxin is produced by one or more very specific fungal species, and in some cases one species can form more than one mycotoxin (see table below). However, the prescence of a recognised toxin-producing fungus does not automatically imply the presence of the associated toxin as many variables are involved in mycotoxin formation. Conversely, the lack of visible mould is not a guarantee that the foodstuff is free from toxins as the mould may have already died, leaving the toxin intact. The moulds and mycotoxins that are considered to be of major public health and economic significance worldwide are listed in the table below: Mould species Mycotoxins Occurrence Aspergillus parasiticus Aflatoxins B1, B2, G1, G2 Maize (corn), groundnuts (peanuts), tree nuts, spices, dried fruit, crude vegetable oils, cottonseed and copra Aspergillus flavus Aflatoxins B1, B2 Fusarium sporotrichiodes T-2 toxin Cereals Fusarium graminearum Deoxynivalenol (DON) Grains, especially wheat, barley, oats, rye and maize. Less often in rice and sorghum Fusarium graminearum Zearalenone Maize, but also lower levels in rice, wheat, barley, malt and soybean Fusarium moniliforme Fumonisin B1 Maize Penicillium verrucosum Ochratoxin A (OTA) Cereals, fresh grapes, dried vine fruit, wine, beer, coffee, cocoa Aspergillus ochraceus Ochratoxin A (OTA) Penicillium expansum Patulin Fresh and processed fruit and vegetables (especially apples) (see FAO, Food and Nutrition Papers 73, 'Manual on the application of the HACCP system in mycotoxin prevention and control', 2001) 1 The term 'mycotoxin' combines the Greek word for fungus ('mykes') and the Latin word for poison ('toxicum'). Pitt (1996) defined mycotoxins as "...fungal metabolites which, when ingested, inhaled or absorbed through the skin cause lowered performance, sickness or death in man or animals, including birds".

Coffee botany and ecology

	Coffee Production and Trade Coffee botany and ecology Coffee flowering Coffee is a woody, perennial evergreen dicotyledon belonging to the botanical family Rubiaceae, which contains some 500 genera and over 6000 species. Most of these are trees and shrubs which grow in the lower storey of tropical forests. Coffea is by far the most important member of the family economically, of which two species are traded widely: Coffee arabica, referred to as 'arabica', which accounts for between 60% and 70% of world production. Coffea canephora, referred to as 'robusta', which comprises 30% to 40% of world production. Two other species which are grown on a much smaller scale are Coffea liberica ('liberica' coffee) and Coffea dewevrei or Coffea excelsa ('excelsa' coffee), both of which are traded, but to a very limited extent. Arabica: Original arabica strains generally produce good liquors with acidity, and have the greatest flavour and aroma characteristics, but are susceptible to pests and diseases. Resistance is thus a major goal of plant breeding programmes1. A number of more tolerant varieties have been developed over the years, including the well known varieties 'Typica' and 'Bourbon', which are considered to be the first cultivars of arabica. Robusta coffee cherries Many different strains and cultivars have been developed from these, such as 'Caturra', 'Mundo Novo', 'Catuai' and 'Blue Mountain'. Generally speaking, arabica coffee is grown throughout Latin America, in Central and East Africa, in India and, to some extent, in Indonesia. Robusta: The term 'robusta' is actually the name of a widely grown variety of Coffea canephora. It is a small tree (up to 10 metres in height) that can grow at lower altitudes than arabica, with higher yields and with better resistance to disease. The beans, however, are of inferior taste than arabica, and have twice the caffeine content. Robusta coffee commands a lower price on the market, and is often used for soluble coffee or to give a caffeine 'boost' in espresso2. Robusta coffee is grown in West and Central Africa, throughout South-East Asia and to some extent in Brazil, where it is known as 'Conillon'. 1 Including arabica / robusta crosses which aim to improve arabica by conferring disease resistance and vigour, or to improve on the cup quality of robusta. The 'Catimor' variety is a cross between Caturra and Hibrido de Timor (a natural arabica / robusta hybrid), and is resistant to coffee leaf rust (Hemileia vastatrix). 2 The distinction between arabica and robusta coffee has become more blurred in recent years. Steam cleaning technologies can improve the quality of robusta coffee, allowing it to be substituted for arabica in some markets, notably Germany.

Chocolate Bar Manufacturing - Conching & Tempering

Chocolate Bar Manufacturing

Conching & Tempering

Once the beans are processed into chocolate liquor and cocoa butter, the manufacturing of finished products can begin. To make chocolate bars, chocolate liquor and cocoa butter are blended with other ingredients such as sugar, vanilla, and milk (for milk chocolate). These ingredients are then refined. For Equal Exchange chocolate bars, this means the particle size of the ingredients is refined to such a small size that they cannot be felt by the human tongue, giving the chocolate much of its smooth texture. This mixture is then "conched," or mixed and aerated at high temperatures. This process thoroughly blends the ingredients, taking out some of the acidity of the cacao and further developing the flavors that will appear in the final bar.

Traditionally, conching has been an extended process of mixing the ingredients for long periods of time, often for days. It is now common for companies to use soy lecithin, an emulsifier, to help blend the ingredients, allowing them to drastically cut down on conching time and costs. We are proud to say that Equal Exchange does not use soy lecithin in any of our products. Instead, our bars are crafted using extended conching for a period of 24-72 hours depending on the bar. It is our belief that this method creates a superior chocolate that is both incredibly smooth and full of well balanced flavors.

After the conching is complete, the chocolate is then "tempered" through a slow, stepped decrease in temperature. During this process, the chocolate is cooled and then warmed, then cooled further and warmed once again, and so on until it reaches the correct temperature, creating an even crystallization of the ingredients throughout the chocolate. If done well, tempering is what gives the chocolate its smooth texture and snap when broken in two.

Molding After the chocolate is properly tempered, it is ready for additional ingredient inclusions such as almonds, coffee beans, or cocoa nibs. The chocolate is then poured into molds, which form the shape of the bar. The chocolate cools until it becomes solid and is then removed from the molds as chocolate bars.
Labeling Once the bars are cooled, they are wrapped in their inner wrapper to keep the chocolate fresh for 12-24 months. They are then labeled, packed in cases and stacked on pallets ready to be shipped to and to be eaten!

Costa Rican Coffee Types

COSTA RICA COFFEE TYPES

Costa Rican Coffee Types

Not all Costa Rican Coffee is born equal!

Listed in order of coffee quality, the different type of coffee's that are produced in Costa Rica's coffee regions. Our coffee plantation is in the Tarazu region where we select only the finest beans from our organic, shade grown coffee plants. Tarazu is ...recognized world wide as the finest in Costa Rica ( and maybe even the world) and Coffee de Costa Rica is the finest and freshest of Tarazu!

1) - CAFE ATARAZU:
This bean comes from the volcanic mountains of Dota off the Great Mountain Range named "Talamanca" a range with rocky ladders and fertile valleys. This area is known as "Los Santos"(The Saints), where the catholic tradition of the country has obligated its town and cities to adopt biblical names. The devotion of its people to their beliefs, gives the coffee crops they offer, a unique taste of divine inspiration. Its taste in the cup has a very good body, exquisite aroma and excellent acidity. These characteristic are very well liked by Europeans, Americans and Japanese gourmet coffee drinkers.
Zone: Tarrazu
Harvest: November through February.
Type: Strictly Hard Bean(SHB).
Altitude: 1200 - 1750 meters.

2) - CAFE ZURQUI
This coffee is cropped in one of the oldest plantation areas due to kindness of the soil and the excellent bean quality that it produces. On the slopes of the Zurqui Hilla, close to the central Volcano Range, this beautiful, fertile, and quiet province, with a taste of the good old times, is where this unique coffee with high acidity, very good body and aroma, is produced.
Zone: Heredia
Harvest: November through February.
Type: Strictly Hard Bean(SHB).
Altitude: 1200 - 1500 meters.

3) - CAFE LA CARPINTERA:
La Carpintera Hill, resembling and island in the middle of the Central Valley, captures the goodness of the climate from the plateful, with the conditions of the highlands. These characteristic are unique for producing quality coffee. Its soil is extremely fertile. A pleasant climate all the year round with un excellent temperature for the coffee cropping, brings to the cup an exquisite balance between body, aroma and acidity.
Zone: Tres Rios
Harvest: November through February.
Type: Strictly Hard Bean(SHB).
Altitude: 1200 - 1400 meters.

4) - CAFE UJARRACI
This coffee, grown on a beautiful landscape, a fertile valley an a lake with crystal clear waters, near the paradise zone of Cachi in the Reventazon River Basin. All these surroundings give us the feeling of an enormous garden. This fertile land of colonial beauty, offers an exquisite coffee. The influence of the Atlantic's climate and the characteristics of the valley it self make this coffee unique.
Zone: Cachi
Harvest: October through December.
Type: High Grown Atlantic(HGA).
Altitude: 900 - 1200 meters.

5) - CAFE EL GRAN VITO
In 1941. a colony of italian immigrants decide to try and make fortune with their bare hands by colonizing this far land of the country. Today this city still posses the influence of those first settlers and their strong character and appraisal for the goodness of the land. This coffee can be tasted in the coffee cropped by these people, a unique string taste, but at the same time it is light and grateful, like the mountains and forest that surround this city.
Zone: Coto Brus
Harvest: October through December.
Type: Medium Hard Bean(MHB).
Altitude: 800 - 1200 meters.

6) - CAFE BUENA VISTA
An old story tells "...One who drinks the water of the General(General River), stays forever living in the Valle del General(General's River Valley)". This valley is surrounded by the most impressive mountains in Costa Rica. If there is a place in the whole country that symbolizes the exact words of the Costarrican National Anthem, referring to peace and work, it's San Isidro, the main city of the valley. Its coffee invites us to very hard working people. A city developed by very humble, but prideful peasants, has made this place one of the fastest growing in both agricultural productions and economical levels. With an average temperature of 24 centigrade, this last frontier, conquered by barefooted peasants, satisfies us with a coffee with good aroma and body, and a delightful acidity in its cup.
Zone: San Isidro del General
Harvest: October through December.
Type: Medium Hard Bean(MHB).
Altitude: 400 - 1200 meters.

Blending and roasting

Blending and roasting 


Blending
In order to achieve a good espresso, the blending stage is surely of fundamental importance. For a proper blending of coffee, several aspects of the raw material must be taken into account: if we are handling Arabica or Robusta, washed or natural coffees, South American, African or Asian beans, their percentage and obviously the quality of green coffee.


Roasting
 The magical “green gold” is heated inside the roasting machine at a temperature ranging from 200 to 230°C. This must be done in a very consistent way, in order to guarantee a homogenous product.

During the roasting process, the beans lose their weight by 18 to 20%, depending on the coffee origin, and increase their volume by even 60%. There is then the formation of the aromas in the coffee, which are several hundreds. The texture of the bean changes from hard to rather crumbly and oils start to appear on their surface. The colour of the beans can change according to the temperature achieved: the more they are roasted (risking to burn the coffee), the darker they will be and the more bitter they will taste.

The more rapidly the beans are cooled off, the better the aromas will be preserved. The whole process can vary in duration, depending on the kind of roasting chosen. On average, it should last about 15 minutes, although an expert roaster can decide to choose the “right moment” to end the cycle, even by the “music” produced by the beans.