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[NEGRO]

Quality in the Cup
By Willem Boot

As a project advisor for Kafe Jade, I was fortunate enough to travel to Chiapas, Mexico with Krystell Guzman this past June. The fundamental mission of the Kafe Jade is to ensure that the farmers of this region receive a better price for their coffee beans. Knowing that quality is the best guarantee for negotiating a better price, we started some basic investigation. We collected samples from all 19 producing communities in the Poculum region. The first element of our investigation was the elevation at which the coffee is grown.
Elevation is in most Central American countries indicative for the potential coffee value. The higher the elevation, the higher the density of the cell structure of the beans. This increased density is caused by a combination of factors: the lower air pressure and oxygen content and the different exposure to sunlight. From all my coffee experiments, I can testify that denser coffee beans generally score higher in aroma and acidity, and they generally guarantee a more powerful taste profile.
You can measure the density of two different coffees by filling up a two-gallon drum exactly to the top and by determining the difference in weight. The coffee with more weight is the denser coffee. Another test can be done in the roasting machine. Look at the color of the beans right before the first 'crack.' The coffee that looks more uneven is the denser coffee. The denser beans will also create a louder 'pop' during the first crack.
The second element of our investigation was an intense cupping and tasting procedure of almost all representative samples from the Poculum region. Since all coffees are currently processed at 388 individual stations, I expected to taste a number of processing defects. Therefore, our cupping protocol was very strict, using a combination of the American method (with 5 oz. glasses) and the European method (with 20 oz. ceramic pots).
The outcome of our basic investigation was extremely positive. We discovered that the growing elevations, ranging from 1200 to 1750 meters, resulted in attractive, dense green beans, and overall, the coffee from Poculum has a good to very good taste profile, making it one of the best in the Chiapas region.

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[NEGRO]

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http://www.bootcoffee.com/articles.html

[דבוטאנט]

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[hosq]

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