We thought of writing a series of blogs on our coffees. Let’s start with our Colombian Single Origin coffee. We did some long tasting sessions among the co-founders of Moving Beans and finally settled for the following description: dark chocolate, mild citrus and berry fruits. These are tastes we experienced at different times of consumption, i.e. the first impression, mid palate and the long-lasting taste.
Our Colombian comes from an Arabica bean, a type which is exclusively grown in the mountains of Colombia. It is in fact one of the highest quality coffee beans available. It is generally lower in caffeine, when compared to other Arabica or Robusta beans. Tradition has that the beans are washed, aiding in purification and in reducing the acidity of the beans. As a result, this gives a richer and stronger aroma.
So why is Colombian so premium? In addition to the premium Arabica bean, this is largely due to two further factors: first, the fantastic climate; and second, the specific growing and harvesting process.
Indeed, from a location and climate point of view, Colombia enjoys an ideal geography for growing coffee at exactly the right conditions for coffee to thrive. The unique flavour is due to the perfect soil (a result of location and climate) and the perfect amount of rainfall. Coffee beans prosper with temperatures which never fall below freezing and with at least 220 centimetres of rainfall per year.
And from the harvesting point of view, every single coffee bean is typically hand-picked. The pickers are trained to yield only beans at the right ripeness. And there are more than half a million coffee producers in Colombia, each employing skilled coffee bean pickers who pick your coffee bean by hand. One by one.
Thus, if you are looking to enjoy a cup of the finest coffee in the world, look no further than Moving Bean’s Colombian!
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Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition. Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The extraction of the coffee is at the core of any brewing or coffee-making process. When water passes through the coffee, it extracts some of the compounds and flavours and leaves some behind. It is the surprising complexity of this process that gives us so much of an intrigue as well as frustration when making coffee.
There are endless flavour notes to coffee. You can practice observing these through a coffee tasting technique called coffee cupping. In order to achieve the most consistent results, the “cupper” (which could be you) needs to follow very specific but simple procedures: