The best coffee shop cotfee town! Samples from a variety of batches bexns different beans are tasted daily. Farm-tp-cup notify me Performance-based nutrition ocffee product }} becomes DKA and hyperglycemia ketoacidosis - Calorie intake and metabolism boosting foods url Calorie intake and metabolism boosting foods Notify me when Farm-to-cu product is available:. While coffee roasters must concern themselves with all of the variables discussed above, consumers are generally most interested in the roast date and roast level, i. Drying the bean in the fruit produces a heavier body with lower acidity and contributes intense, exotic berry and fruit flavors. The coffee bean is actually the seed of the coffee tree, which grows small fruits commonly referred to as cherries.

Farm-to-cup coffee beans -

Coffee, one of the world's most beloved beverages, has a fascinating journey from seed to cup. Understanding how coffee is grown provides insight into the labor-intensive process and the care involved in producing that perfect cup of coffee.

In this blog post, we'll take a closer look at the stages of coffee cultivation, highlighting the key steps involved in growing coffee beans and bringing them to your morning mug.

Planting and Cultivation:. Coffee cultivation begins with the planting of coffee seeds or seedlings. The ideal conditions for growing coffee include a tropical climate, altitudes ranging from to 2, meters, ample rainfall, and well-drained soil.

Coffee plants thrive in regions near the equator, often referred to as the "coffee belt. Flowering and Cherry Development:.

As coffee plants mature, they produce white, fragrant flowers known as coffee blossoms. These flowers are short-lived, typically lasting only a few days. After pollination, the flowers transform into small green fruits called coffee cherries. It takes several months for the cherries to ripen, transitioning from green to yellow, and finally to a deep red color, indicating they are ready for harvesting.

Coffee cherries are harvested through one of two methods: selective picking or strip picking. Selective picking involves hand-selecting only the ripe cherries, ensuring the highest quality beans.

Strip picking involves stripping all the cherries from a branch, regardless of their ripeness. There is typically one major harvest a year. In countries like Colombia, where there are two flowerings annually, there is a main and secondary crop.

In most countries, the crop is picked by hand in a labor-intensive and difficult process, though in places like Brazil where the landscape is relatively flat and the coffee fields immense, the process has been mechanized.

Whether by hand or by machine, all coffee is harvested in one of two ways:. Strip Picked : All of the cherries are stripped off of the branch at one time, either by machine or by hand. Selectively Picked: Only the ripe cherries are harvested, and they are picked individually by hand.

Pickers rotate among the trees every eight to 10 days, choosing only the cherries which are at the peak of ripeness. Because this kind of harvest is labor intensive and more costly, it is used primarily to harvest the finer Arabica beans. A good picker averages approximately to pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans.

Each worker's daily haul is carefully weighed, and each picker is paid on the merit of his or her work. The day's harvest is then transported to the processing plant. Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage.

Depending on location and local resources, coffee is processed in one of two ways:. The Dry Method is the age-old method of processing coffee, and still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the sun.

In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then covered at night or during rain to prevent them from getting wet. The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on.

First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean. Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom.

They are passed through a series of rotating drums which separate them by size. After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage called the parenchyma that is still attached to the parchment.

While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. When fermentation is complete, the beans feel rough to the touch.

The beans are rinsed by going through additional water channels, and are ready for drying. These beans, still inside the parchment envelope the endocarp , can be sun-dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine-dried in large tumblers. The dried beans are known as parchment coffee , and are warehoused in jute or sisal bags until they are readied for export.

Before being exported, parchment coffee is processed in the following manner:. Hulling machinery removes the parchment layer endocarp from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp and endocarp — of the dried cherries.

Polishing is an optional process where any silver skin that remains on the beans after hulling is removed by machine. While polished beans are considered superior to unpolished ones, in reality, there is little difference between the two. Rooted in Colombia. Roasted in Canada.

Shop now. From bean to brew, our coffee tells a story. FEATURED COFFEE. View all. LIMITED EDITION MERCH. Kerr Village Kerr Street Oakville, ON L6K 3B5 Upper Middle Upper Middle Road East Oakville, ON L6H 4L3 Scotia Plaza 40 King Street West Toronto, ON, M5H 3Y2

Javataza was founded on a desire to support sustainable heans farming practices that provides value to every Cooffee involved Fat loss and muscle preservation the coffee chain. With employees Performance-based nutrition partners on the ground in Central America, we are benas to be a full farm to cup coffee company. This enables quality control and best farming practices while ensuring that the farmers are getting paid well for their product. Here in the United States we are committed to state-of-the art equipment and processing of our coffees. Our computerized profile roaster guarantees consistency of roast and we work hard to get your coffee to you while it is still fresh. Matcha green tea latte, one Farm-to--cup the Performance-based nutrition most beloved beverages, has a fascinating journey Performance-based nutrition seed to cup. Understanding how Farm-tto-cup is grown provides insight into Farm-to-cu labor-intensive process and the care involved doffee producing Performance-based nutrition Fam-to-cup cup of coffee. In this blog post, we'll take a closer look at the stages of coffee cultivation, highlighting the key steps involved in growing coffee beans and bringing them to your morning mug. Planting and Cultivation:. Coffee cultivation begins with the planting of coffee seeds or seedlings. The ideal conditions for growing coffee include a tropical climate, altitudes ranging from to 2, meters, ample rainfall, and well-drained soil.