As you can see, coffee and the coffee industry have come a long way over the past 100 years. The progressive stages have brought us to a period where coffee is not just your morning wake-up call or after-dinner-with-dessert beverage. Today, coffee is a culinary experience. Homage is paid to its origin, brewing methods and all the nuances of its flavor. So, we ask the question, where will it go from here? Is there another wave, a fourth wave?
After this brief period of drying you take your coffee into town on market day and sell it to a buyer or “collector.” If your coffee isn’t too wet and it’s clean of mucilage, you’ll get a better price than otherwise.The collector has the means to transport coffee to a mill with a “wet hulling” machine. They wait for the coffee to lose another 20% moisture, give or take, but even so the parchment remains tightly adhered to the bean.
A wet huller is a large milling machine designed to apply the extra friction required to remove parchment that is still, relatively speaking, damp, and doesn’t want to go anywhere. A wet huller works on the same principle as a dry parchment huller except it applies great friction and is designed to operate in a much wetter environment, drawing off water in addition to parchment. Imagine you are removing leaves from your driveway with a leaf blower. Now imagine how much easier it is to remove dry leaves than it is to remove wet leaves and you have some idea of the difference between dry hulling and wet hulling. Finally, after wet hulling, the green coffee is laid out to dry, but without the parchment it dries much faster. As a result, your coffee can go from picking to shipping in around a month; whereas, in most coffee growing regions this takes several months.
Although it took a dozen years or more, JA Folger, in a very disciplined and deliberate manner, paid all his creditors after bankruptcy. Although he did not bear sole responsibility for the debt, he assumed sole responsibility when he took control of the company and was so persistent in addressing his debts, according to Pendergrast, one of his creditors wrote on a receipt, “This payment being unexpected, I hereby gratefully acknowledge the honorable transaction of a noble merchant.” It is said that JA once wrote in a letter to his son, "money-making was always secondary to a good reputation."
Remain focused on sales, be disciplined with the numbers, remain committed to quality, and don’t compromise your integrity. Any coffee roaster, whether in their first year or fifth decade, can learn from Folgers coffee history and will be well served by following in the footsteps of a young James Athearn Folger.
The transition to fully-washed processing at this fully-equipped centralized mill, combined with quality-focused agronomic training for farmers, has increased the quality of Uganda coffee throughout the region dramatically, with cupping scores improving four to 14 points. There has also been a significant effort to attain certifications and most farmers hold multiple marks, including RFA, UTZ, and Organic. The Nebbi Mill is also home to a quality lab and full-time quality controller. The project was developed and is overseen by Kawacom, Uganda Unlimited, and was created with an emphasis on sustainability, which includes more than certifications.
Yemen coffees prepared for export are known for offering a wide and completely unique variety of complex flavor profiles, body, and acidity, making it one of the world’s rarest coffees, but not because it’s difficult to obtain.
My advice on how to keep your finger on the pulse? Do your research on what “influencer” accounts inside and outside of the coffee world your target customer follows, and follow them too. Pay attention to the unique language millennials are using – much of which, you’ll find, is adopted within days from newly released music lyrics and viral meme content. Take advantage of the opportunity to play into millennials’ anxieties, humor and nostalgia and in turn open the door for them to spark their own discussions. Lucky for you, social media has become the generation’s chosen form of escapism. And the need to share relatable content? It’s nothing short of compulsive.
...creating a blend is ultimately about the flavor profile and not the components. While you would never (one hopes) sell a Colombian coffee as a coffee from Costa Rica, for example, your obligation when blending coffee is different. Your obligation is consistency. If one of your blend components becomes unavailable, your job is to find a replacement that can deliver the same contribution to your blend, resulting in the same taste experience. It doesn’t matter if it’s a different guitarist, as long they can play.
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After this brief period of drying you take your coffee into town on market day and sell it to a buyer or “collector.” If your coffee isn’t too wet and it’s clean of mucilage, you’ll get a better price than otherwise.The collector has the means to transport coffee to a mill with a “wet hulling” machine. They wait for the coffee to lose another 20% moisture, give or take, but even so the parchment remains tightly adhered to the bean.
Uganda Coffee Processing
Yemen coffees prepared for export are known for offering a wide and completely unique variety of complex flavor profiles, body, and acidity, making it one of the world’s rarest coffees, but not because it’s difficult to obtain.
