Kilimanjaro Specialty Coffees
  • What We Do
  • Que Hacemos
  • Origins
    • Ethiopia >
      • Ethiopia Chami Chago Natural
      • Ethiopia Duromina
      • Ethiopia Gure Dako
      • Ethiopia Biftu Gudina
      • Ethiopia Hunda Oli
    • Kenya >
      • Kenya Karatina AB
      • Kenya Kaguyu AB
      • Kenya Giakanja AB
      • Kenya Mburi AA
      • Kenya Kiangombe AA
      • Kenya Kamuchege AA
      • Kenya Kiunyu AB
      • Kenya Kagumoini AA
      • Kenya Kiandu AA
    • Rwanda >
      • Rwanda Vunga Lot 3A
      • Rwanda Kilimbi Natural
      • Rwanda Rugali Natural
  • Orígenes
    • Etiopía >
      • Etiopía Chami Chago Natural
      • Etiopía Duromina
      • Etiopía Gure Dako
      • Etiopía Biftu Gudina
      • Etiopía Hunda Oli
    • Kenia >
      • Kenia Karatina AB
      • Kenia Kaguyu AB
      • Kenia Giakanja AB
      • Kenia Mburi AA
      • Kenia Kiangombe AA
      • Kenia Kamuchege AA
      • Kenia Kiunyu AB
      • Kenia Kagumoini AA
      • Kenia Kiandu AA
    • Ruanda >
      • Ruanda Rugali Lot 2
      • Ruanda Vunga Lot 3A
      • Ruanda Kilimbi Honey
      • Ruanda Kilimbi Natural
      • Ruanda Rugali Natural
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spanish

WHY THE GRADE IS KEY WHEN BUYING ETHIOPIAN COFFEE?

3/16/2022

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​Ethiopia exported 148,882 tons of coffee during the first six months of the current marketing year from August 21 to January 22, generating $578 million, 20% more than projected, according to the Ethiopian Coffee & Tea Authority.
 
Germany was the major importer of the highly-sought beans for the period followed by Saudi Arabia and Japan. This is important, because there are 5 different grades that are allowed to be exported from Ethiopia, so we need to understand the difference between them.

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ARE KENYA'S CUP PROFILES CHANGING? DISMANTLING THE MYTH.

2/11/2022

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​Pseudoscience is a tendency to make claims without any scientific basis. For example, anti-vaccine activism can cause people to forego proven medical treatments, which can lead to death or serious health problems.
 
In our beloved industry, unfortunately, we often come across "pseudo-scientists" who make assertions that are not based on scientific methodology, but rather are based on "coffee mythology" (if such a thing exists), or ideas that are more fabrication of the industry, than serious scientific studies regarding a given topic.
 
Let's take the concept of a cup profile for a minute. How on earth, could someone assure what the cup profile of a given origin is?

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WHAT IS RIGHT (OR WRONG) WITH UGANDAN COFFEE?

1/27/2022

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The good news about Uganda is that there is great potential. Probably you have heard this many times, and I am sure that nobody reading this article, has ever cupped an outstanding Ugandan lot.
 
So, where is all that potential when it comes to cupping?

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SENSORY MEMORY

10/2/2020

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1. What is memory?

Memory is the process through which we obtain, store, retain and access information. Human beings are capable of perceiving reality through experiences, which we classify and store. This process allow us to survive, cause if we were not able to access past experiences to decode the new ones, we would be living each day in a constant chaotic state of wonder, terror, happiness or stress. Memory in simple words, simplifies our life and balances our central nervous system.

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ALL ABOUT FERMENTATION

6/4/2020

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1.- Origins of fermentation.
 
Fermentation is older than any ancient civilization that we know of today. Several archaeological excavations have found jars with the remains of wine that are approximately 8,000 years old.

​After much trial, error and careful observation, almost all civilizations began producing fermented beverages (and foods as well), but mainly wine and beer. It started with the fermentation of water with honey in Asia, then the Egyptians, Babylonians and Romans used grapes to produce wine, the Chinese used rice instead to produce wine and other civilizations produced beer with barley. Chicha was produced in South America, through the fermentation of corn.

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MOISTURE, DENSITY AND WATER ACTIVITY

4/23/2020

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The quality in coffee, is very much affected by the chemical composition of the green bean, which is directly affected by its pre and post harvest processing conditions (such as variety, climate, soil, altitude, process, storage, etc.).  How we measure quality includes: bean size and shape, crop year, number of defective beans, cup quality and moisture, density, water activity.
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​What is moisture? Moisture content is the amount of water (in the form of vapour) in a sample, given as a percentage of the sample's original weight. In coffee, there is no exact standard for an ideal moisture content, but a generally accepted range goes between 10-12%, with some important exceptions like Sumatra being closer to 12.5%; And Ethiopia and Kenya being closer to 9,5%.

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WHAT IS ENVIRONMENTAL SUSTAINABILITY AND WHY IS IT IMPORTANT IN SPECIALTY COFFEE?

3/6/2020

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Environmental sustainability consists in making responsible decisions that tend to reduce the negative impact of your business on the environment. It implies defining a line of action in the interest of protecting the natural world, with particular emphasis on preserving the ability of the environment to make human life endure.
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​There is a simple rule in the world of environmental sustainability, and this is: "If any waste or pollution of any kind is generated, someone further down the production chain will be affected and will have to pay for it."

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THE IMPORTANCE OF A SELECTIVE HARVEST

11/27/2019

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The harvest is for  specialty coffee production process, as the script is for a very good movie; the structural basis and the parameter that will mark its quality.
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​Suppose we are going to process the lot A, which will be separated according to a series of characteristics that in the industry we call traceability (origin, altitude, process, cultivation, fermentation, etc.); The quality of lot A will be defined by the way in which its cherries are harvested. After the harvest, there will be no possibility of increasing the quality of this lot, we can only maintain it and try very hard not to reduce it.

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THE EVOLUTION OF TASTE

11/15/2018

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"Taste is undoubtedly a delicate organ, perfectible and respectable as the eye or the ear"
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​The taste of people has been built with the course of history, and some events have strongly contributed to shape it. Like for example, the arrival in Europe of sugar or spices during the medieval era. Throughout history some flavors appears and others, like bitterness, go out of fashion.

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ANOMALIES OF THE SYSTEM AND COFFEE GRADES IN KENYA

8/18/2018

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​Every coffee farm in the world, even the most reputable one, will produce good and bad quality beans. Therefore, separating the bigger, heavier and denser beans from those lighter and defective ones, is key to maximize the benefit of the farmer. 
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​In Kenya, after a certain lot has been processed, it will be delivered to the Marketing Agent (MA) in parchment by the farmer or cooperative. The MA will then mill and grade the lot by shape and size, and give this particular lot an unique "Outturn Number" (ON), before delivering it to the Nairobi Coffee Exchange. This ON system will be crucial to provide transparency and traceability to the system.

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Copyright © 2022 | Kilimanjaro Specialty Coffees España S.L.U. All Rights Reserved.
  • What We Do
  • Que Hacemos
  • Origins
    • Ethiopia >
      • Ethiopia Chami Chago Natural
      • Ethiopia Duromina
      • Ethiopia Gure Dako
      • Ethiopia Biftu Gudina
      • Ethiopia Hunda Oli
    • Kenya >
      • Kenya Karatina AB
      • Kenya Kaguyu AB
      • Kenya Giakanja AB
      • Kenya Mburi AA
      • Kenya Kiangombe AA
      • Kenya Kamuchege AA
      • Kenya Kiunyu AB
      • Kenya Kagumoini AA
      • Kenya Kiandu AA
    • Rwanda >
      • Rwanda Vunga Lot 3A
      • Rwanda Kilimbi Natural
      • Rwanda Rugali Natural
  • Orígenes
    • Etiopía >
      • Etiopía Chami Chago Natural
      • Etiopía Duromina
      • Etiopía Gure Dako
      • Etiopía Biftu Gudina
      • Etiopía Hunda Oli
    • Kenia >
      • Kenia Karatina AB
      • Kenia Kaguyu AB
      • Kenia Giakanja AB
      • Kenia Mburi AA
      • Kenia Kiangombe AA
      • Kenia Kamuchege AA
      • Kenia Kiunyu AB
      • Kenia Kagumoini AA
      • Kenia Kiandu AA
    • Ruanda >
      • Ruanda Rugali Lot 2
      • Ruanda Vunga Lot 3A
      • Ruanda Kilimbi Honey
      • Ruanda Kilimbi Natural
      • Ruanda Rugali Natural
  • Education
  • Educación
  • Contact
  • Contacto
  • Home Roaster Corner
    • Green Coffee
    • Cupping Tools
  • Rincón del Home Roaster
    • Café Verde
    • Artículos de Cata