Green coffee life

She specialises in coffees from Africa, but is deeply involved in all origins. So here she takes us through three days: one in the office, one at a cupping at origin and one with the producers.

I find it much more efficient to cup in the morning when my focus is at its best. I grab half an hour for lunch around Most meetings at NA take place in the afternoons. During the heavy buying season, we may cup coffee all day or have two sessions — in the morning and the afternoon. But my focus is on getting a good understanding of the coffee season in that country for this particular year.

Many of the countries we work in have complex political climates that can hugely affect the access to coffee or the structures through which you buy the beans. Sometimes I get the opportunity to cup in the field. In such cases, the cupping will involve tables of up to 30 coffees and hundreds of samples.

This is my chance to smell the aroma of the beans when dry and wet. After being roasted, beans are generally considered fresh for only two weeks, after which point they begin to lose their flavor. Just before brewing the roasted beans are ground into a powder, with the level of fineness to the grind being determined by how the coffee is going to be brewed.

Finer-ground coffees like espresso need much less time in contact with water, whereas long-brewed drip coffees allow for a more coarse grind. This is it, the moment we all wait for with baited breath: water is pressed through the coffee grounds to infuse it with flavor, caffeine, and to create all manner of life-affirming drinks. The life of a coffee bean is long and complex, but if you want a simple way to remember it, coffee falls into this life cycle: seed, cherry, parchment coffee, green coffee, roast, ground, and finally: the delicious black liquid in your cup.

At Ruci we make sure to provide our customers only the freshest roasts of coffee we can. Planting The first step in any farming endeavor is planting. Weight loss story: " I had fruits for breakfast and lost 20 kilos!

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The Life of a Coffee Bean From Ground to Grounds

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