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The article covers the stages of a typical Farm-to-cup cup of coffee, representative of the coffee at the Factory. Each writing is shared by people who have experience working with coffee.


Geography
Steven Macatonia, co-founder of Union Hand-Roasted





Where can coffee be grown?

Coffee is grown around the 'Bean Belt' between the Tropics of Cancer and Capricorn. Optimum temperature for arabica is 17-21°C, with rain being required at times, but not after harvest when farmers are trying to process and dry their crop. Generally, higher-altitude coffees have superior flavours.

Different continents have typical flavour profiles due to soil, growing conditions and typical varietals of coffee grown. Like wine, there are different coffee varietals which are more prominent in different regions, and varietal will have an impact on flavour. However, in addition to origin, there are other significant factors impacting the final coffee flavour such as the processing method, roasting profile, preparation and freshness.
work required to produce this coffee.


How do you work with farmers?

Via Union Direct Trade, we have a fully traceable and transparent supply, not just to the country of origin but to the farmer who grew the coffee. We have a sustainable approach which develops long term relationships with farmers and supports them financially as well as through knowledge-sharing. This security gives farmers the confidence to invest in their farms and plan for the future, while providing us with exclusive access to delicious coffees.

>>> Read more about Specialty Coffee locations in Da Nang


Trading
Anna Pierides, coffee supply chain manager at the Fairtrade Foundation



What are some of the problems affecting coffee trading?

Coffee is well known for being a boom-and-bust commodity. The coffee market is inherently unstable and characterised by wide fluctuations in price. This price volatility has significant consequences for those who depend on coffee for their livelihood, making it difficult for growers to predict their income for the coming season and budget for their household and farming needs.

We have also seen the impact of climate change on the production capacity of coffee. Climate change effects are increasingly becoming a greater concern for coffee farmers. Changes to the weather are creating many issues – altering harvest seasons, an increase in pests and diseases that can devastate coffee plants, water shortages, and longer dry seasons to name a few. That's why it's important that we work closely with farmers to help them adapt and mitigate against climate change; to secure their livelihood and the future of coffee production.


Processing
Joshua Tarlo, head of coffee at Origin Coffee Roasters

Coffee processing has one of the greatest impacts on the flavour of the final cup. Through processing producers can make the same coffee vibrant, mellow, sharp, round or anywhere in between. To create these cups producers use three main types of processing; washed, pulp natural, and natural.



Washed coffee is when the producer takes the coffee cherry and runs it though a de-pulper to remove the fruit pulp. They then put the coffee in water for a short time to allow the remaining sugar on the outside of the bean to breakdown and then wash it clean. The coffee than heads to the drying beds or machine to dry. Washed coffee makes a cup that is round, clean, more subtle in flavour and generally not so intense. This method is used all around the world because it makes such an approachable and crowd-pleasing cup.


Roasting
Bianca Tuckwell of Ozone Coffee Roasters



In simple terms, what's the roasting process and why is it necessary?

Roasting is quite simply turning the coffee bean from green to brown. We need to roast the coffee in order to break down acids into more soluble sugars, which we can then extract to make delicious drinks. Each roast can vary in size and time depending on the equipment used. Roasting releases the unique flavours that each coffee holds, which can be representative of the origin it comes from, the type of plant it grew on, the geography, the weather, everything – a lot like wine. Then, how we roast the coffee can develop these flavours and create balance between sweetness and acidity. For example, a more developed roast could turn a tart apricot flavour into a very sweet, almost syrupy tinned apricot one.


Waste
Colin Pyle, co-founder of Cru Kafe



The first area where the industry's making big changes is by cutting waste at the early stage of coffee production. Billions of coffee beans are processed each year to create the drink we love, but the cherry fruits that surround them are largely overlooked and discarded once the coffee beans have been extracted. These can be used to create coffee flour, a flavour-rich, super-nutritious supplement that's a great way to reduce waste while supporting coffee farmers with a new revenue source.


Tasting
Bartosz Ciepaj, master roaster at Harrods Food Hall



What's the process for tasting coffee?

When professionally tasting coffee, or 'cupping' as we call it, the aim is to carefully evaluate the quality of the coffee. Cupping is one of the most important processes and skills for anyone working with coffee. In basic terms it is steeping 12g of ground coffee in 220ml of hot water for 4 minutes, skimming off the crust and then tasting it with a spoon when not hot (usually after 8 minutes). The procedure is standardised around the world to ensure that coffees are treated as equally as possible.

What are the most important things to bear in mind when tasting coffee? What flavours and qualities are you looking for?

When tasting coffee, it is important to note that the nose does most of the sensing (about 80%). Slurping coffee vigorously shoots air with the liquid into the mouth and increases the aroma delivered to the nose. Cupping is done for a wide variety of purposes and in each case you're looking for specific flavours and qualities. A production roast is done to determine if the coffee has reached its full potential, and if not then determining what needs to be tweaked in the next roast to improve it. The main flavours I look for are acidity, sweetness and balance alongside checking qualities of the finish and the complexity of the roast.


Serving
Chris Ammerman, founder of Caravan Coffee Roasters



Are you noticing a change in how the public engages with coffee?

We've seen a huge increase in consumer interest since we opened our doors in Exmouth Market eight years ago. Our roaster was sitting in the basement and most people had no idea what it was – people thought it was some kind of spacecraft. Now there's a lot more transparency around the industry, which has been a conscious thing. We provide a lot of information around how we source our coffee, who and where we buy from. We roast on show at the back of our restaurant, where anyone can observe and ask questions to our roasting team. And we encourage our baristas to engage with customers about the coffees we serve. It's a very open industry now.


Source : https:/43factory.coffee/en/farm-to-cup-a-novel-written-by-a-coffee-bean.html