What can be read from the coffee packaging

NAME

Most roasters of fine coffee will name their coffees after the farm or region where the coffee was grown. If you see the term "finca" or "estate" in the name, chances are good that it is a single coffee that comes from a specific farm with a very high traceability. In many coffee-producing countries, it is common to mix different farms during processing. Only a small number of roasters name their coffees directly after the producer.

AREA

Coffee, like wine, is influenced by 'terroir'. What does it mean? Terroir refers to the specific place where the plant is grown. The plant is influenced by the unique natural conditions of the place, which affect the resulting taste.

As a result, coffee buyers notice similarities between coffees in different regions. For example, the Yirgacheffe region of Ethiopia produces acidic coffees with a light body and a strong floral aroma. In contrast, the Tarrazu region in Costa Rica produces sweet coffees. Brazilian coffees, for example, tend to have low acidity and strong nutty flavours.

PROCESSING METHOD

One of the many important things about coffee is how it is processed after it is picked. Processing refers to what happens to the coffee between the harvesting of the ripe coffee cherries and the export of the dry green coffee seeds. There are three main ways of processing thecoffee selection:

• Dry (natural) method - the coffee is sweeter, has more body and less acidity.
• Wet method - the coffee is milder and generally achieves higher acidity
• Honey method - the coffee is sweeter and fuller-bodied

WET METHOD

Each of these techniques has a huge impact on the final flavour profile of the coffee. In countries such as Colombia, Guatemala and Kenya, coffee is processed predominantly using the wet method. In this process, the fruit or pulp is removed and then the coffee is fermented and washed to remove any remaining mucilage (the sticky fruit material left on the seed). Wet-processed coffees tend to be cleaner, have better sweetness and a cleaner taste.

DRY (NATURAL) METHOD

Dry-processed coffees are common in places where they do not have sufficient access to water. For example, in Yemen and western Ethiopia. Immediately after picking, the cherries are spread out on a concrete floor or on 'African beds'. The fruit must be turned regularly to prevent mould. The coffee is then dried together with the remaining pulp left on the seed, thus creating a fruit profile with a more pronounced flavour.

HONEY METHOD

The Honey method is a cross between the dry and wet methods. The husk is mechanically removed and then the grains and pulp are left to dry in the sun for about 15 to 20 days. During this time, the sugars are released and the amount of water in the pulp is reduced. The name derives from the sticky flesh, which resembles honey.

There are several types of honey method.

They are divided according to the amount of pulp retained:

• Black Honey: 90-100%.
• Red Honey: 90-100%
• Yellow Honey: 20-50%
• White Honey: 0-20%

COFFEE ORIGIN

Even though the coffee label says bourbon, for example , it does not contain alcohol. Just like wine, apples, and virtually any other agricultural product has a variety. Variety has a big impact on the flavor profile. Although hundreds of different coffee varieties are grown commercially, you're likely to encounter a few common varieties. Whether it's the sweet and heavy Typica, the bright and acidic Caturra or the delicate and floral Geisha. To some extent, the variety of coffee determines the flavour profile.

ALTITUDE

Why even care about the altitude at which the coffee was grown? Altitude has a direct impact on the size, shape and taste of the coffee you drink. Understanding why altitude is important when growing coffee will help you find a coffee you like, and in turn learn a little more about your favourite beverage.

Arabica coffee generally prefers higher altitudes of 1,800 to 6,300 m above sea level and prefers cooler climates. You will find arabica coffee in a selection of coffees. It is better quality and usually tastier than robusta coffee. While robusta coffee prefers lower altitudes of around 600 to 2400 m above sea level with a warmer climate. In these ranges, altitude significantly affects the coffee.

When grown correctly, coffee with higher altitudes will produce a more acidic, aromatic and varied cup of coffee. Coffee grown at lower altitudes tends to have lower acidity and not as full and varied flavors. In general, coffee grown at a higher altitude will have a better flavour.

COFFEE ROASTING DATE

Most coffee experts agree that it is best to consume coffee within four weeks of roasting. In general, it's best to avoid coffees that only have a "best before" date and that don't list a roast date at all.

Coffee is best when it is fresh. Remember, however, that coffee needs to degas, soallow four to seven days after roasting. During the roasting process, various gases, including carbon dioxide, form inside the bean. This carbon dioxide is released from the bean after roasting, which is called degassing.

Coffee is at its best within one month of roasting. Usually, the shelf life on the packaging is three months. This does not mean that the coffee will be spoiled after one month of brewing, but if you want to get the best flavour from your coffee, drink it as soon as possible.

Coffee, like all foods, reacts with oxygen and loses its freshness, flavour and aroma over time. Taste and aroma are what make coffee delicious. So if you expose coffee to too much oxygen, you will end up with a less tasty cup of coffee. However, with proper storage, you can protect the freshness of the coffee and enjoy it that much longer.

ADDITIONAL NOTES

On the packaging you can still find a description of how the coffee tastes. For example: chocolate, cocoa, nut or orange, black tea. Don't expect the coffee to really taste exactly like the terms mentioned above. These terms are only used to compare what flavor profile you can expect from coffee.