All You Need to Know about Peaberry Coffee

An extraordinary gift from nature with the greatest properties!

Nature has some slips that lead to grateful results. Coffee is not an exception. Its consumption emerged originally as an accident (well, actually was the accidental curiosity of a shepherd) and turned into the most drank beverage around the world.

This fact apart, on today's entry we will tell you the curious case of a slip of nature that originated a delicious drink with coffee highly consumed by Arabica fanatics. That's the case of the peaberry cup. Are you curious now? Keep reading and find out:

The perks of being a peaberry bean

The peaberries are the result of a genetical change in arabica coffee beans. When the coffee plant is flowering, each cherry usually contains two seeds (grains) in its interior. Each of these grains occupies a half of the sphere that forms the cherry inside. Hence they have a more curved part, almost flat. However, peaberry bean contains only one seed. They are more rounded and fat, like two seeds in one.

When it's flowering, Peaberries plants receive more rain and sunshine than the rest of the coffee flower plantation. Their growth is lower while the concentration of acids higher. This makes the resulting cup with a stronger flavor and an intense aroma.

Earlier, coffee farmers discarded these seeds. Today they're used to create a product, unlike conventional coffee. The roasting process is slightly different from the regular one. Peaberries can roll through the machine and are more sensitive inside, that's why the roasting is brief using lower temperatures.

The final package must not contain another type of berry because it could contaminate their natural properties. Also, its consumption requires a more fine grinding. However, the drink preparation it's the same as the average beans.

You can prepare your regular beverage, but also its possible to find cold brewing peaberries drinks, with or without liqueur. That means you can enjoy a delicious frappe with peaberry beans while you're in summer days or an exquisite espresso at the office. You can choose how to prepare it, like regular coffee.

Here at Coffland Coffee, we are delighted with this natural slip. Why don't you give it a chance? Maybe you'll be surprised with the peaberry drink as much as us! Share your cup on this blog or on our social media accounts.

Peaberries were discarded during the collecting, but now they're highly appreciated in the coffee market!

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Coffee Berry Disease: How to Take Care of Your Crops

This epidemic happens in all Coffea species.

Controlling every part of the coffee making process is hard. Most of the producers count with a complete staff who take care of the crops and the farmers. But sometimes nature plays against our will and producers must solve some mysteries.

In Kenya, back in the first years of the 20th century, farmers noticed that some coffee berries had small dark sunken spots. However, they collected the affected berries and discovered that the coffee beans were useless. Its properties were too affected, resulting in a lost crop.   

This event led to a scientific study that determined a new natural phenomenon called the Coffee Berry Disease. It only affects coffee berries, but the leafs and flowers can be seen with the same dark spots and a pale pink crust on the lesion surface.

The Coffee Berry Disease host is a little bug species who is scientifically known as C. coffeanum. It has more than one specimen, but not all of them are harmful to the coffee plant. This bug lives around the plant, helping to its spreading. However, the C. coffeanum that affects the crop lives actually in the bean, eating it out.    

Preventing Coffee Berry Disease

Infection and disease development is influenced by several factors: temperature, moisture, plant parts, and other microorganisms. That's why is so important to regulate the growing of the coffee fruits during its cropping.

Veteran coffee farmers know how to maintain their harvest, but if they neglect them, the consequences in production phase can be fatal. According to last studies, more than the 50% of the crop is lost by the spreading of this disease.

To maintain clean your coffee plants, you can choose between a plague control certified by chemical experts, that prevents the infection. The most effective already in the market are captafol, chlorothalonil, benomyl, thiophanate-methyl, thiabendazole, and dithianon.

Although, it's accepted to protect your future crops by modifying genetically the beans, that way your harvest will be invulnerable.

Another non-chemical alternative is removing the bugs from the plant manually before its get installed on the fruit or even stimulate an early flowering.

Coffee Berry Disease is a common phenomenon on the coffee crop in Africa, but slowly it has been seen in other countries like Hawaii, Guatemala, and Brazil. Don't worry about it! If you have the proper coffee crop management, it won't be a problem for your coffee business. Here at Coffland Corp, we offer you the last tips to prevent these type of anomalies around the coffee world. Keep reading our entries for more info!

Taking care of your crops will give you peace of mind.

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Discover the Ancient Secrets of Ethiopian Coffee

"Coffee is our daily bread."

The exact origin of coffee and how we begin to consume it isn't completely clear. Nowadays, coffee is a drink that has spread all over the world. The most accepted version of its origin comes from a legend in Ethiopia, an African country.

Legend has it that once upon a time a shepherd was intrigued because his sheep jumped very excited whenever she ate the cherries of a specific plant. He obeyed his curiosity, tasting one cherry. Due to this, the shepherd couldn't sleep all night. Since that, Ethiopians consume the cherry from the coffee tree.

Buna: a coffee ritual

Back to the present, Ethiopians enjoy their coffee with a magical spark. Unlike the western consumer that tastes coffee whenever he wants, in Ethiopia, drinking coffee is part of a big ceremony.

It's assumed that coffee is a religious beverage that should be drunk when there is a family problem or in times when there’s something to celebrate, such as a proposal. According to the traditions, only Ethiopians women can prepare coffee while they're using a particular outfit, whispering some magical spells.

The first thing that initiates the Buna is roasting the beans. The women offer to the public their results to receive their approval. Once the beans are well roasted, they start to brewing and ground them manually. This process is extenuating because it contains a significant emotional and spiritual burden.

Ethiopians use a special pot called Jebena made with clay. The Buna doesn't consist of tasting a single cup (or Cini): each guest should drink at least three coffee cups, whose taste vary due to the reuse of the beans.

The first coffee cup is called Abol. It has a stronger flavor, aroma, and a complex body. This cup symbolizes the conflict. The Tone, the second coffee cup, reflexes the resolution of the problem. Its body is lighter, but its aroma is superior to the first one. Finally, the third cup is called Baraka, and it's the final conclusion of their conflict.

Here at Coffland Corp, we enjoy our beverage as much as anyone in the world! Share with us your experience drinking coffee by this type of ceremony.

Enjoy the richness of a traditional coffee cup.

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What are the base coffee bean flavors?

The different characteristics in coffee beans give specific flavors.

In the coffee universe, several things can be identified as the signatures of a cup of coffee: the processing method, the temperature, and most importantly, the blend of the beans. What most neophytes in this incredible world don’t know is that each cup is fabricated with not one, but up to 5 different base flavors linked to a specific type of bean and a particular roast. Now that you know this, aren’t you curious to know which one of these flavors is within your favorite cup? You can read along to know the base flavors of each coffee bean!

What are the different coffee beans?

Coffee is harvested, treated and then roasted. In this process, there are two important variants to consider: the origin of the bean, meaning the location and the specific process batch of beans, and the roasting process. These two elements have a distinctive influence in the flavor of the resulting coffee. However, it all starts with the selection of one of the 10 commercial sub species derived from the main Arabica, Robusta and Liberica branches.

• Arabica: This is one of the most commercial species of coffee, taking up to 70% of the market. This widespread popularity stems from its quality and flavor density, robust and rich, as well as its facility to be blended with others types to give body to a particular selection. From this one, other subdivisions are born. The world-renewed Colombian coffee beans are among its most famous representatives, along with Typica and Bourbon.

• Robusta: This branch takes up to 25% of the market, and has one of the strongest flavors in the coffee reign; fact from which its name derives. While its flavor characteristics are sub par compared to the arabica branch, it's often used for special blends. However, its caffeine content is higher, and that’s the main reason why a good portion of instantaneous presentations have a good chunk of Robusta coffee.

• Liberica: It has the smallest portion of the coffee market. Liberica is a West African product that’s mainly differentiated by its aspect and savor. The tree is naturally higher, and its mild flavor is often considered to make blends with other coffees.

What are the bases of each coffee bean flavor?

The individual characteristic divisions of coffee beans flavors are defined by certain criteria that you need to know to understand the different tastes of the cups you drink. This is a simple, yet effective, way to identify the blends you are consuming, as well to define your particular preferences:

• Body: You can actually feel the difference in the density of each coffee cup you drink. For example, most of the coffee you drink back home it’s much more liquid than the one you consume in a coffee shop. That’s the body of a cup.
• Acidity: Defined by the brightness of flavor whenever you drink each cup. It’s the strong tang that you feel surrounding your tongue whenever you take a good gulp of coffee.
• Aroma: Each cup, whether cold or hot, has a particular fragrance, that enhances and gives additional flavor qualities. It can go from a smoky flavor, to nutty and even flowery, depending on the blend proportions.
• Balance: The combination of each one of the coffee qualities, when not overpowered by each other, create the balance. This is the equilibrium among both specters of the qualities mentioned.
• Finish: The aftertaste that remains on your tongue after you drink your coffee is called finish. You can feel it during 2 to 5 seconds after your drink down, and it can give another dimension to your opinion of the coffee cups.

These are the essential characteristics that you can find in the coffee beans, and the particular elements that define and differentiate them from each other. If you want to know more about coffee, then you need to check Coffland Corp social media, where you can see the incredible offers they have! Dare to create a marvel with each coffee bean flavor!

The components for each coffee flavor need to be known to you in order to work with them.

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