The difference between boutique coffee and commercial coffee commercial coffee and fine coffee

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What makes boutique coffee so special? We know that the quality of boutique coffee is much better than commercial beans, but why? Does it mean that the coffee fruit already has these favorite flavors and characteristics when it is picked from the tree?

It has a lot to do with the details of the production of these high-quality and small batches of boutique coffee, from fertilizer, the degree of shading, altitude, to the crops grown in the same small production area will affect the quality of coffee. But once you decide what to plant and where to plant it, you won't stop your plan. When growing boutique coffee, you must pay attention to the details of the whole process, and there are three key points that will cause quality differences in the final cup.

1. Coffee pickers: pick red coffee fruits! traditional coffee pickers are taught to pick all the fruits they see, whether they are green, yellow, red or even black. Yes, even the blackened fruit is picked. This kind of harvest, which wins by quantity rather than quality, regards coffee as a mass-produced commodity rather than a boutique, and this business model does allow them to make more money. Things changed during the third wave of coffee. Pickers at boutique coffee estates are taught to pick only red, ripe coffee fruits, which is very important because unripe or overripe fruits can cause coffee to be too sour or too bitter. However, in general, the picker of the coffee farm calculates the reward on the basis of the weight of the fruit picked, so such a change will be difficult for the manor. Although the pickers of boutique coffee farms are also paid by quantity, they will be more cumbersome because of the picking process.

two。 Coffee drying: screen out all defective beans! when the coffee fruit is washed and dried to the best humidity, the next stage of shelling is carried out, and this stage is the second quality control point. Why are there so many quality control points? Even ripe red fruits have hidden flaws, which may be good in appearance, but it is difficult to judge whether the coffee beans are wrapped in the fruit.

3. Raw beans: in the final stage, when the coffee beans are shelled, it is the last state before baking: raw beans. Quality control is also needed at this stage, and the pectin layer, like coffee pulp, may contain defects, while according to SCAA standards, fine coffee is mainly defective beans, so it should be very rigorous in screening defective beans. In the last stage, the quality control points are traditionally hand-picked, but now machines can replace manpower to operate.

However, most of this stage does not save time, especially the trading volume of cooperatives is very large. as an importer and exporter of small coffee producing areas, the author focuses on maintaining the economic and social sustainability of the residents of the producing areas. therefore, he prefers to use the traditional hand-picked method. But for other businessmen, using machines to pick coffee beans may have more commercial considerations.