THE IMPORTANCE OF A SELECTIVE HARVEST

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.

​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.

​Today, we often hear about processes with different types of experimental fermentations, which tend to confuse the expectations of our customers, and we may forget that coffee is the result of the sum of many factors and circumstances, which go beyond one or another specific fermentation.

​In Kilimanjaro Specialty Coffees we find it very positive that producers and importers continue experimenting with processes and fermentations that allow the development of the industry; but we also hope that these flashy names are not used to influence a purchase decision, or as a tool to charge more for a lot that perhaps was not harvested the right way, and it is assumed that just by having a "funky" fermentation the lot will develop a certain flavor, sweetness or quality. This is important, since otherwise we would be replicating the model followed in Indonesia with the Kopi Luwak, where due to the wonders of nature and the well developed nose of the civet, when in freedom, it was able to select the cherries with the greater amount of sugars (selective picking), and the quality of the coffee was given in the first place for this reason and not only by "intraintestinal" fermentation. Then we all know what happened to the sadly famous Kopi Luwak.

​For this reason, it is essential for us to travel every year to origin in harvest time, and observe first hand the standards that will dictate the quality of the lots that we will bring to Barcelona.

Enjoy your coffee and remember that quality is the result of the sum of many factors and not just one of them.