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Why is organic coffee better?

via Aneta Wieczorek
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The secret of taste organic coffee lies in the way it crops. Such plantations must meet a number of requirements
- They are free from any chemical or genetic interference and no chemical protection agents are used,
you do not accelerate plant growth with hormones or improve quality with artificial fertilisers.

It all starts with a small seed

On a small arabica coffee tree, coffee fruits ripen. A friendly grower looks after his tree, tending it tenderly every day.

The freshly harvested coffee fruit - the bean - goes into a pot where the grower creates the ideal conditions for its growth. For intensive growth, it needs high temperature, high humidity, optimal sunlight and the right soil. After a few weeks, an inconspicuous, two-leaved plant begins to emerge from the ground. Once it has grown a little, the grower transplants it from the pot into the ground, where it will settle for the next few decades, producing fruit twice a year.

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Growth time and harvest

The coffee tree is an undersized, evergreen tree with glossy, dark green and spreading leaves.

It requires patience - the first fruits make you wait about two years after planting. It blooms with white and beige flowers with a strong fragrance, at the same time giving birth to what every coffee lover is waiting for - the fruit. The coffee fruits are green and turn purplish-red as they ripen. Each one holds two coffee beans. The harvest is one of the most important and most influential factors in the quality of a drink. Harvested too early or late - they will have neither flavour nor aroma. On the other hand, harvested on time and ripe, they will give the coffee its natural sweetness and fruity-floral notes. So the grower has something to do - the fruit on the branches ripens unevenly and only labor-intensive and costly selective hand harvesting guarantees that the right moment for each bean is captured.

Careful selection - coffee processing

The harvested fruit is sorted by hand. The next stage is processing - there are two methods of this, which have a significant impact on the quality and price of the coffee.

The cheaper one - known as dry - involves drying the grains in full sunlight. Spread out in a single layer over a large area, the kernels crumble, allowing the husk to be removed. Lower quality fruit is used for this method and the resulting kernels are referred to as 'natural'. The second processing method is used for the best kernels of the highest quality. The husk is separated from the grain during the fermentation process. This produces washed and semi-washed grains. Once the process is complete, each grain is visually inspected and segregated by size, weight and shape. The grains are then placed in hand-sewn jute bags for transport.

Coffee on the move - packaging and transport

On the old continent, the coffee usually arrives by sea. It is packed in air-permeable, approximately 60kg jute bags.

These are stacked one on top of the other in special containers. Each one has air vents along the entire length of the walls, in the floor and ceiling, to ensure free air circulation for the coffee. The containers find their place in the holds below the ship's deck - this is to protect them from the salt water of the sea. The demanding coffee needs special conditions - in addition to constant access to air and a lack of humidity, the right temperature - above 0 and below 20 degrees Celsius - is also necessary.

Because it has to be the best - quality control

After a long sea journey, coffee in the European Union arrives at port warehouses.
Here it is subjected to detailed scrutiny.

The condition of the raw grains is first assessed, taking into account their sensitivity to moisture and odours. It is checked that the beans have not developed an unnatural aroma. Qualified tasters then roast, grind and check the quality of the coffee. Tasted, smelled and selected, it goes from the warehouses to the roasting plant. Controller the quality of the coffee is an absolute master, trained in his craft - in addition to a highly developed sense of taste and smell, he is able to recognise the factors that have influenced the flavour of a particular group of beans - by tasting just a sip of coffee, he can tell you everything about it.

The final - coffee at the roaster

Coffee roasting is the final and most important stage, having a key impact on the richness of flavour and flavour.

The beans are placed in a special roaster where hot air flows over them from all sides, roasting them evenly at a temperature suited to specific types of coffee (always over 200 degrees Celsius). The roasting time and temperature are set individually for each type of coffee - each time to extract the maximum value from each bean and exploit its full potential. It is the roasting that gives the coffee its character and determines its final flavour and strength. The roasting process results in the beans as we know them - in a diverse range of shades of brown, from light (lighter and stronger coffees) to almost black (intense flavour with a noticeable bitterness). Once cooled, the beans are packed into smaller packs, which are delivered to us - and we deliver them straight to your door.

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