Coffee Folks
Meet the different people who help create your coffee experience.
MEET THE COFFEE PROCESSORS
To get the seed (green coffee) from the coffee fruit, the cherry must be processed or milled. Milling/processing techniques have a large impact on the flavor of a coffee and will vary depending on access to water, regional practices, family traditions, and special requests from importers and roasters.
Processing methods can vary depending on family tradition, regional practices, environmental concerns, and much more. With the spread of communication tools like video chat, email, and cellphones, more coffee farmers and millers are sharing their methods and practices with their colleagues around the world, resulting in more experimentation and tastier coffees.
Green coffee is stored in parchment, and sent to the dry mill right before export to the buyer. The parchment layer keeps the coffee fresher because it protects the embryo, the “lifeline”, inside the seed. It is important to have coffee rest in parchment for a period of time to settle the coffee down. Once this is done the coffee is milled to the specifications of the buyer and shipped out.
MEET THE COFFEE PROCESSORS
To get the seed (green coffee) from the coffee fruit, the cherry must be processed or milled. Milling/processing techniques have a large impact on the flavor of a coffee and will vary depending on access to water, regional practices, family traditions, and special requests from importers and roasters.
Processing methods can vary depending on family tradition, regional practices, environmental concerns, and much more. With the spread of communication tools like video chat, email, and cellphones, more coffee farmers and millers are sharing their methods and practices with their colleagues around the world, resulting in more experimentation and tastier coffees.
Green coffee is stored in parchment, and sent to the dry mill right before export to the buyer. The parchment layer keeps the coffee fresher because it protects the embryo, the “lifeline”, inside the seed. It is important to have coffee rest in parchment for a period of time to settle the coffee down. Once this is done the coffee is milled to the specifications of the buyer and shipped out.