Coffland Corp: 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!