Planting the seeds of coffee
Here begins the future of coffee when we select the best seeds from varieties of coffee which we choose. Planting should be done with the use of good soil to avoid contamination by fungi. The rooting process takes 45-60 days. The root must be covered with earth and leaves of herbaceous plants. This prevents small holes in irrigation, which have a large impact on germination.
NurseriesThey take on the nature of the coffee plant
Once the seeds germinate, the plants are transferred to nursery where the plant is growing from 10 to 12 months. At each stage of puberty should be closely shrub care to provide him proper nutrients, and thus achieve the optimal size of the root and vegetative system, which will allow the plant at the right time to become resistant to conditions on the plantation.
In this process, it is necessary to care for it a lot, giving the plant a suitable temperature, controlling shade, sunlight and thus eliminate the stress to which it is exposed coffee a through improper conditions for growth.
PlantationsExcursion to nature
Guatemala is one of the few countries that produce coffee under shade – those conditions provide mountain trees, usually Inga, which in addition to providing shade also gives nutrients, and their leaves provide the ingredients for compost. Shading is controlled over the year so that the coffee matured at an appropriate pace, optimal for subsequent harvests. Without proper control of shading of coffee trees, they would grow too quickly and that their fruit would not qualify for its optimal organoleptic characteristics.
The process of flowering begins in April and lasts an average of 180-220 days when the fruit begins to ripen. The ripe fruit is also called the coffee cherry (cereza). The time of maturation depends on the height above sea level, which is located plantation: the higher the plantation is located, the longer ripening and at the same time better quality coffee. Longer maturation fruit can fully obtain their organoleptic characteristics (flavor, taste, acidity, etc.).
HarvestKnowledge in the hands of experts
The process of collecting is done by hand to prevent damage to the fruit and shrubs. Only the mature fruits are recollected and the fruit which is still green is left on the tree to mature in its time. Hence the harvest is carried out always in several steps. It is therefore appropriate to train and prepare the personnel collecting the fruit, as from them depends largely the quality and taste of the brew, which we enjoy.
Immediately after harvesting fruits, using a special machine, we proceed to separate peel and flesh of the fruit. Then, with a sieve the bigger grains are separated from the smaller ones. Then, during the washing of the grains, its natural slippery coating is being removed. Then the coffee grain is subjected to a short fermentation process.
When the pulp is fully separated from the grain, the grains are located on a large flat area to be dried on the sun – this process takes 5 to 7 days. At this time, it is important that the grains are mixed from time to time – to have the opportunity to dry uniformly and achieve an ideal level of humidity for the storage of coffee. Optimum moisture content is from 10% to 12%: avoiding the contamination such as for example: fungi.
When the shell of the pergamin coffee bean is removed, we receive a coffee known as green coffee. It’s ready for the roasting process.