Coffland Corp: coffee farms

October 11, 2017

Learn How to Avoid Main Defects in Coffee

An imperfect coffee can spoil the experience of a relaxing time with coffee.

Making coffee is not as simple as it looks. Every little change can influence the final result, that's why farmers and producers pay attention to the whole process, taking care of every detail. Although the expert hands make sure that coffee is well-treated, sometimes the product is not as efficient as they want.

Most of these defects are directly from the harvest, but if you add a bad roaster and brewing practice, your palates will be the only victims! That's why today on Coffland Corp, we prepare to you a practical guide that will help you to identify these details in your coffee cup.

Rough flavor

Due to the presence of immature green coffee beans, the roughness of the coffee drink can lead to an unpleasant taste. Taking care of the selection process when farmers extract the green beans from the flowering plant will reduce the roughness. Farmers should make sure beans have the proper size or that it doesn't have a silver layer on its surface.

Earthy flavor

When the brewing process is not well-made, your coffee cup tastes a little moldy. The humidity of the coffee is because of a bad storage which develops some fungus. An earthy flavor is always a bad sign of contamination, so don't consume this kind of drink.

To avoid the moldy sensation, reduce the humidity of the bean by regulating the temperatures and airiness of your warehouse. Make sure that the barrels or bags have no contact with the floor or potential contaminating agents like water drops or plagues.

Iodine flavor

This defect is very dangerous to the human body, sentenced by the quality controls of coffee. It can be only detected while you are preparing your drink.

The iodine flavor is common in bad-harvested Arabica. It happens when coffee beans fall to the floor, contaminating by natural fungi of the soil. Farmers should be careful by never mixing these beans with the healthy ones.

Vinegary body

When acidity of coffee exceeds the limit, your cup has a texture that is harmful to your system. The sour of a coffee cup must be regulated by the roaster and brewing process. If not, natural properties of the drink are very distasteful.

Here at Coffland Corp, we are always worried to bring you only the best for your favorite drink. Taking care of the coffee making process will save you this kind of imperfections that can cost you some customers.

Most of the defects in the coffee can be prevented by taking care of the harvest and the production.

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October 9, 2017

Natural Facts that Determine Coffee Quality

Natural conditions affect the taste and quality of the coffee.

Quality has been a subject of studies related to the production process and customers requirements. In the coffee world, it's necessary to establish quality standards, so the public can choose the coffee product they want, according to their likeness.

According to the ISO (International Standard Organization), product quality is determined by its ability to satisfy established or implied needs. In the case of coffee, beans size and flavor depends on the way farmers treat them while growing. That's why producers must know what type of beans are selling and how good they are!

Although every detail of coffee production can influence the final result, its quality and flavor also depend on the natural conditions where coffee is farmed:

Agroclimatic factors

Soil, temperature, winds, precipitation, solar radiation and the altitude on the sea level are some of the natural facts that influence the harvest. Men do not control these elements, but it can be used to take advantage.

For example, Hawaii coffee is one of the most expensive around the world because it's farmed in volcanic soils. The natural roasting of the beans gives them a unique touch! Another agroclimatic coffee change is in Guatemala, where the sea level also influences the acidity and body of the beans.

Species and varieties of coffee beans

Considering that coffee likeness is tested in the cup when the consumer perceives the correct combination of aroma, fragrance, acidity, and body, the producers are always worried to sell only the best varieties of beans.

The most trade coffees around the world are the Arabica and the Robusta. Most of the coffee consumers believe that Arabica has a higher quality because of its properties. But the truth is that Robusta has a good impact too in the coffee industry, due to its particular characteristics. Although the species and varieties can change the final result in your mug, it’s nature fault to difference the coffee beans featuring.

Proper crop management

Adequate fertilization programs, shade management, tissue management and a right pest and disease control will bring better physical and organoleptic characteristics to coffee.

You should remember that improved varieties need to be fertilized, but it is always recommended before doing so, perform a soil analysis to determine plant requirements.

As you can see, these factors are related to the field conditions where the coffee obtains its organoleptic characteristics, such like fragrance, aroma, acidity, and its body. Here at Coffland Corp, we are always worried to bring you the best tips to achieve a better coffee experience. So, take advantage of nature and drink only the best coffee drink!