CHOCOLATE SYRUP, BROWN SUGAR, ALL SPICE
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
A light roast really brings out the typical fruitiness you would expect to find in an Ethiopian coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
GOMA, AGARO WOREDA
The farm & mill where the coffee cherry is grown & processed.
- Duromina was formed with the help of a non-government organization that not only coordinated agronomists and managers for each of the coops they work with, but also had a business adviser assigned that helped the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This is a key position – most coops do not get this kind of expert advice from outside, not in Africa at least.
- A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management.
- Duromina has now “graduated” from the NGO program and operates independently with the oversight of various farmer-member leadership groups.
- The name Duromina, chosen by the farmers, has quite a straight-forward meaning: it roughly translates as “Make More Money!”
Source: Coffee Shrub
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
- Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
- Most common processing method & preferred over dry or natural processing techniques.
- Generally produces cleaner & more consistent flavor
The grade of the coffee bean indicates quality. The method of grading differs from region to region
.2 d/300gr, 16-18 Screen
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.