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An introduction to Indian varieties of specialty coffee.
Introduction
What is specialty coffee? What are the types of specialty coffee? This section gives you a brief idea.
Varieties
The different varieties of specialty coffee from India, which are popular in the West.
Processing
Basics on the processing of specialty coffees.
Why specialty coffee?
Find out why it makes sense to grow and sell specialty coffee today!
Related Link: Buyer's Handbook
processing
The Quality Control division of the Coffee Board has set specifications for the processing, grading and garbling of specialty coffees to ensure the quality of these coffees.
Here are some facts about the processing of the different varieties of specialty coffee.
Process of Monsooning:
Monsooned coffees are prepared at the curing factories situated on the West coast. Only whole crop Arabica Cherry and Robusta Cherry coffees are selected for monsooning. In order to ensure the quality of monsooned coffee, only 'A' grade of both Arabica Cherry and Robusta Cherry are subjected to monsooning.
The Process of monsooning is carried out from June to September of a year when the Southwest monsoon is very intense on the West coast. The cherry coffee is evenly spread in thick layers in airy go downs, open on all sides and raked frequently.
The coffee is packed loose in gunny bags and stacked in piles with sufficient space between rows for the monsoon air to circulate freely around the bags. The cherry coffee absorbs moisture from the humid monsoon atmosphere. The beans swell up to nearly double the size and the colour of the beans change to pale yellow/straw colour.
The coffee is bulked and repacked at frequent intervals or poured from one bags to another to prevent mould growth on the beans and to ensure uniform monsooning. The monsooning process is completed in 12 to 16 weeks.
At the end of monsooning, the coffee is polished and graded, based on the size of the beans, as per the standards laid down by the Board. The monsooned coffees are fumigated to prevent weevil attack.
Processing of Specialty Coffees
Utmost attention is paid while preparing majority of the specialty coffees both at primary and secondary processing level.
Primary Processing: Selective harvesting is done with special attention to careful hand picking of just ripened berries. Natural fermentation is a must for flavour development and a high standard of quality. Soaking the washed beans under fresh water over night is essential for the development of colour and flavour in the bean. Slow drying is absolutely necessary under natural lights.
Secondary processing: Grading of coffee beans at curing level involving separation of beans according to size, shape and density followed by meticulous garbing improves the quality. TOP
why speciality coffee?
Today, consumers around the world demand the best coffee. Planters in producing countries are now developing finer strains of coffee to the custom-requirement of the gourmet coffee drinker.
In essence, over the years, coffee is no longer a humble bean of indistinct origin. Coffee today, is better valued as Specialty coffee. "Specialty'' spelt in the true-blue American manner!
Specialty coffee is distinguished by its clear origin, distinction made by careful cultivation practices, careful routine of plucking, special processing and of course, special branding and special handling and appearance thereafter.
Consumers have come to appreciate gourmet coffees in their discerning cups; As a result, specialty coffees fetch better prices, attract premiums and attract custom. These coffees have a personality, aura, craving, and branding of their own. Specialty branding that brings in the bigger bucks for the grower!
The world of coffee drinkers is going the specialty way. It makes sense to grow and sell specialty coffee.
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