“The Wonderful Story Of Coffee”

Coffee Fix Nairobi

The Legend Of Kaldi

Kaldi, an Ethiopian goatherder, one day found his goats dancing around and noticed the red berries they were eating from the bush. The goats were full of energy, even through the night. Kaldi decided to try the berries himself and felt the surge of energy the goats must have been feeling. In excitement, he took the berries to a local monk, who dismissed them and discarded them in the fire. As the berries roasted, a lovely strong aroma filled the air and the monk decided to pick them out of the fire. The monk crashed the roasted berries and created the first cup of coffee. This is a snapshot of “ The Legend of Kaldi and his dancing goats”.

“The story of how the coffee drink came to be has definitely been a serendipitous one.”

Good quality coffee has never been better appreciated like it is now. The process of producing a great cup of coffee has become even more intricate than producing a good quality glass of wine. The growth process, temperature, storage, roasting, type of water and equipment used to brew, can greatly affect the taste of coffee.

Coffee lovers all have their unique story, of how they were first charmed by coffee and developed a subsequent relationship. There is always that moment, when you really taste the characters in a cup of coffee, and it leaves you intrigued, inspired and excited. It leaves you wanting to know which part of the world it comes from and what process it went through to become such a smooth cup of coffee. This is the feeling we want to create for all our customers.

Even though we all want different things in life, our goal is to achieve happiness. Similarly, we all have our preferences when it comes to coffee, but our goal is to have a great tasting cup of coffee. The taste can vary tremendously, with factors that can affect it such as origin of coffee, roasting process and brewing technique.

There are 129 species of coffee identified so far, many of which are indigenous to Madagascar. Only two however receive interest from the world. Coffea Arabica and Coffea Robusta.

Arabica, (now with many varieties) is the most widely grown coffee species in the world. The world’s most highly graded and speciality coffees are from this species. It was first discovered in Ethiopia (Typica variety) and spread all over the world. The more prized Arabica species are grown typically at altitudes higher than 1000m – 2,500m above sea level. At higher altitudes, the climate is cooler, and the cherry has a longer ripening period, developing a superior flavour.

Robusta is the less popular of the two. They are typically grown at much lower altitudes, between sea level and 300m. They make up about 20 – 30 per cent of coffee grown in the world. Robusta will produce a more bitter heavier cup of coffee and may have chocolate, woody, and hazelnut notes. It contains about 50% more caffeine than Arabicas and is cheaper to grow. It is often blended with Arabica coffees for some or all these reasons. Good quality Robusta beans however can end up having a more superior flavour than some Arabicas.

The Bean To Cup Process

Different varieties of Arabica coffees have different tastes. Most established farms will have a nursery of seedling where they grow for 6 – 12 months. They are then planted in the ground and grow into small trees. They start to produce fruits properly at three years, and then yearly thereafter. In some countries, 2 harvests yearly are possible, but of lower quality and quantity. Ripeness is tied to the quantity of sugar in the fruit, creating a better tasting cup of coffee. Cherries will go from green to yellow then red.

The stage at which coffee is harvested adds complexity to a coffee drink. Most coffee cherries contain 2 seeds facing each other, flattening on that side. Occasionally only one seed inside a berry will germinate and grow and these are known as peaberries. Instead of having a flattened surface on one side, these seeds are rounded. Peaberries occur in about 5 percent of the crop and are priced higher. They are considered to have a greater intensity of flavour.

Coffee quality peaks at the method of harvesting and every stage after that is one of preserving it. Hand picking ensures that only the uniformly red ripe cherries are picked, as opposed to using machines that pick indiscriminately. It is hard labour, however, and pickers need to be well compensated. This adds to the cost of good quality coffee.

Unripe and overripe cherries need to be separated by either handpicking or using water. The cherries are poured in large tanks of water, where ripe fruit sinks to the bottom. Unripe fruit floats to the top and skimmed off to be processed separately. This is sold as lower grade coffee.

Cherry harvests are processed at a wet mill where beans are separated from the parchment and then dried, ready for storage and shipping. There are several methods used to process coffee. The Natural process often adds fruit flavours to coffee, regardless of variety. These are usually described as hints of blueberry, strawberry or tropical fruit. The washed process is more expensive as requires more investment in equipment. Coffees processed this way tend to present a higher level of acidity, increased complexity and what is described as a cleaner cup.

When they leave the wet mill, the beans are still enclosed in a protective layer called parchment. The hulling process removes the parchment, in preparation for shipping. Hulling is done mechanically in dry mills, where there is also equipment for grading and sorting coffee. Once hulled, the green coffee beans are sorted by size and colour, and any defected ones are removed. This is done mainly by hand and is a time-consuming task, but greatly improves the quality of the coffee. Machines and equipment such as sieves can be used for part of this process.

Coffees are graded by size rather than quality. Different countries will use different terminologies to grade. Grading is generally done with sieves, numbered to indicate the size of perforations. Traditionally, even numbers were used for Arabica while odd numbers were used for Robusta. Peaberry is graded based on the smallest whole beans. Having the same size beans means roasting is easier and more uniform, producing a better cup of coffee.

Africa

The largest screen size is generally considered AA, then AB, then A. Coffee producing countries such as Kenya has a strong focus on quality relating to size grading and AA lots tend to sell for higher prices.

Central America

Larger sizes are traditionally referred to as superior. Peaberries are known as caracol.

Colombia

Supremo and Excelso are very common grades. Excelso is screen size 14 – 16 and Supremo is size 16 – 18

Roasting transforms an almost flavourless green coffee bean, to the deliciously smelling and tasting coffee we drink. Coffee can be roasted fast, slow, light or dark. Flavours will be quite different between fast and slow even though they are light or dark roasts. Slow roasts can take 14 – 20 mins and produce a better cup of coffee. Fast roasts can be achieved in as little as ninety seconds. The roasting process determines acidity, sweetness and bitterness. The longer the roast, the less the acidity but the greater the bitterness as with darker roasts. These key stages during roasting and the speed at which a coffee passes through each of these stages is called the roast profile.

The term the “Third wave coffee” has much to do with a school of coffee roasting thought. The first wave refers to the introduction of instant and ground coffee domestically. Th second wave was all about espresso’s, espresso machines and big companies such as Starbucks. The third wave is influenced heavily by the global cultural change that has occurred with people’s relationship with food. An artisan food movement has emerged demanding high-quality coffee, and a keen attention to individual qualities of coffee beans, as opposed to just caffeine. The individual farm coffee beans are sourced, region grown, processing methods used and finally roasting and brewing has become a thing of great importance. Light roasting and superior blending is preferred in third wave coffee. Roasted beans range from pale to medium brown and are roasted only until the first cracking sound. This way subtle flavours and differences among varietals, processing methods and been quality can be noted. Traditional roasters focus on flavours developed through roasting itself. Third wave roaster believed that the traditional dark roasting can create bitter brews as the beans are roasted to the second crack and have ashy carbon-like flavours. Both roasting methods, however, can produce high-quality great tasting coffee.

Coffee Origins

Africa

Established coffee export markets in Africa are from Ethiopia, Kenya, Burundi, Malawi, Rwanda, Tanzania and Zambia.

Ethiopia

Taste profile: Diverse flavours from citrus, bergamot, florals to tropical fruity flavours. Yirgacheffee region can produce intensely floral, aromatic with tea and citrus like notes. Western regions produce densely floral and fuller bodied coffee. Sidamo and Harar coffee can be bold, chocolaty and fruity.

Species: Arabica coffee of the Heirloom variety.
Region: Sidamo, Limu, Jima, Ghimbi/Lekempi, Harrar, Yirgacheffe.
Altitude: 1,400m – 2,200m

Kenya

Taste profile: Delicious fruit notes with a soaring acidity. Bright, complex berry-like qualities, with a big body. Greatly complex.

Species: Arabica coffee of the SL-28, SL-34, Ruiru 11, Batian and K7 varieties.
Region: Nyeri, Murang’a, Kirinyaga, Embu, Meru, Kiambu, Machakos, Nakuru, Kisii, Trans-Nzio, Keiyo & Marakwet.
Altitude: 1,200m – 2,300m

Malawi

Taste profile: Coffee can be quite sweet and clean. Rarely as explosively fruity and complex as other coffees from East Africa.

Species: Arabica coffee of the Agaro, Geisha, Catimor, Mundo Novo and Caturra varieties.
Region: Chitipa District, Rumphi District, North Viphya, Southeast Mzimba, Nkhata Bay Highlands.
Altitude: 1000m – 2000m

Rwanda

Taste profile: Fruity and fresh reminiscent of red apples and red grapes.

Species: Arabica coffees from the Mibirizi, Bourbon varieties.
Region: Southern, Eastern and Western region.
Altitude: 1,300m – 2,200m

Tanzania

Taste profile: Complex with bright and lively acidity, often with berry and fruity flavours.

Species: Arabica coffee of the Kent, Bourbon, Typica, Nyara varieties. Also, Robusta is grown.
Region: Kilimanjaro, Arusha, Ruvuma, Mbeya, Tarime, Kigoma
Altitude: 1,050m – 2,500m

Burundi

Taste profile: Can have complex berry fruit flavours and a great juicy flavour.

Species: Arabica coffee of the Bourbon, Jackson, Mibrizi and SL varieties.
Region: Bubanza, Bujumbura, Bururi, Cibitoke, Gitega, Karuzi, Kayanza, Kirundo, Makamba, Muramvya, Muyinga, Mwaro, Ngozi, Rutana.
Altitude: 1,350m – 1,700m.

Asia

India

Taste profile: Heavy, creamy and low acidity, rarely complex.

Species: Arabica coffee of the S795, Selection 4, Selection 5, Selection 5B, Selection 6, Selection 9, Selection 10, Kent, Cauvery varaeties. Robustas also grown.
Region: Tamil Nadu, Pulney, Nilgiri, Shevaroy, Karnataka, Bababudangiri, Chikmagalur, Coorg, Manjarabad, Kerala, Travancore, Wayanad and Andhra Pradesh.
Altitude: 400m – 2000m

Indonesia

Taste profile: Semi-washed coffees tend to be very heavy bodied, earthy, woody and spicy with little acidity.

Species: Typica, Tim Tim, Ateng, Onan Ganjang, USDA, S795, Bergandal, Sidikalang, Djember.
Region: Sumatra, Java, Sulawesi, Flores and Bali. Robustas also grown.
Altitude: 900m – 1,800m

Papua New Guinea

Taste profile: Buttery, sweet and wonderful complexity.

Species: Bourbon, Typica and Arusha.
Region: Eastern Highlands, Western Highlands, Simbu Province.
Altitude: 400m – 1,900m

Vietnam

Taste profile: Flat, woody, lacks sweetness and much character.

Species: Arabica coffee of the Bourbon, Sparrow and Catimor varieties. Robusta coffees.
Region: Central Highlands, South Vietnam and North Vietnam.
Altitude: 200m – 1,600m

Yemen

Taste profile: Very unique taste and subjective. Wild, complex and pungent.

Species: Heirloom varietie; Mahwaiti, Tufahi, Udaini, Kholani, Dawairi, Shani, Safi, Masrahi, Shami, Bazi, Mathani, Jua’ari.
Region: Sana’a, Raymah, Mahweet, Sa’dah, Hajjah,
Altitude: 1,500m – 2,200m

Americas

Bolivia

Taste profile: Sweet and clean. Rarely fruity in flavour.

Species: Caturra, Catuai, Bourbon Varieties.
Region: Yungas, Santa Cruz, Beni.
Altitude: 155m – 2,300m

Brazil

Taste profile: Low in acidity, heavy bodied, sweet, often with chocolate and nutty flavours.

Species: Mundo Novo, Catuai, Bourbon, Caturra. Robusta is also grown.
Region: Chapada Diamantina, Cerrado De Bahia, Planalto De Bahia, Minas Gerais, Cerrado, Sul De Minas, Chapada De Minas, M atas De Minas, Sao Paolo, Mato Grosso and Mato Grosso Do Sul, Espirito Santo, Parana.
Altitude: 700m – 1,350m

Colombia

Taste profile: Huge range of flavours from heavier, chocolatey, jammy flavours to sweet fruity ones.

Species: Arabica coffees of the Typica, Caturra, Castillo varieties.
Region: Cauca, Valle Del Cauca, Tolima, Huila, Quindio, Risaralda, Narino, Caldas, Antioquia, Cundinamarca, Santander, North Santander, Sierra Nevada.
Altitude: 900m – 2,300m

Costa Rica

Taste profile: Aromatic, clean, sweet, often light bodied with floral berry notes.
Species:
Region: Central Valley, West Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, Guanacaste.
Altitude: 600m – 1,900m

Cuba

Taste profile: Low acidity with a heavier body. Typical of island coffees.

Species: Typica, Bourbon, Caturra, Catuai, Catimor.
Region: Sierra Maestra, Sierra Del Escambray, Sierra Del Rosario.
Altitude: 300m – 1,200m

Dominican Republic

Taste profile: Clean, mild, low to medium acidity. Typical of island coffees.

Species: Typica, Caturra and Catuai.
Region: Barahona, Cibao, Cibao Altura, Central Mountains, Neyba, Valdesia.
Altitude: 400m – 1,500m

Ecuador

Taste profile: Complex and sweet with fruit notes. Medium body and a pleasant acidity.

Species: Arabica coffees of the Typica, Caturra and Bourbon varieties. Robusta also grown.
Region: Manabi, Loja, El Oro, Zamora Chinchipe and Galapagos.
Altitude: 350m – 1,900m

El Salvador

Taste profile: Sweet, chocolatey body, with a pleasant berry-like acidity.

Species: Bourbon, Pacas, Pacamara.
Region: Apaneca-Ilamatepec Mountain Range, Alotepec-Metapan Mountain Range, El Balsamo-Quezaltepec Mountain Range, Chichontepec Volcano, Tepeca-Chinameca Mountain Range, Cacahuatique Mountain Range.
Altitude: 500m – 2,150m

Americas

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Guatemala

Taste profile: Wide range of coffee, from lighter, very sweet, fruity and complex, to heavier, richer and more chocolatey.

Species: Arabica coffee of the Bourbon, Caturra, Catuai and Pache varieties.
Region: San Marcos, Acatenango, Atitlan, Coban, Nuevo Oriente, Huehuetenango, Fraijanes and Antigua.
Altitude: 1,300m – 2,000m

Hawaii

Taste profile: Typically, lower in acidity with a little more body. Rarely complex and fruity.

Species: Arabica coffees of the Yellow Catuai, Red Catuai, Typica, Blue Mountain, Mundo Novo and Mokka varieties.
Region: Kauai Island, Oahu Island, Maui Island, Kula Maui Island, Waikapu Maui Island, Kipahulu Maui Island, Kaulapuu Molokai Island, Kona Big Island, Kau Big Island, Puna Big Island, Hamakua Big Island.
Altitude: 30m – 1,050m