The best coffee roaster by FullSackJack



Brazil is the largest coffee producing country in the world, producing approximately a third of global production. Much of this is destined for the large multi-national roasters. However, Brazil also produces some truly exceptional coffees as micro-lots, proof that speciality coffee does not have to be limited to just the smaller scale grower. The primary growing regions are Sul de Minas, Matas de Minas, Cerrado, Chapadas de Minas,Mogiana, Bahia and Parana. Here, a huge number of traditional and experimental varietals such as Bourbon, MondoNovo, Icatu, Catuai, Iaparand Catucai are cultivated.Historically, much of the coffee grown was processed using the washed method. This is now changing and the natural and pulped natural methods are also increasingly being employed. These methods are used to enhance different characteristics of the coffee and to bring out different traits. Indeed, some large estate may process their coffees by each of these methods.

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Puerta Verde (Green Door) is the the gate to the best coffee of Antigua, in Guatemala. The name comes from a green door that has cultivated the soil for more than a century, growing coffee in the magical valley of Panchoy where the best coffee in the world is produced. The quality of this coffee stems from the rich volcanic soil, its longitude and latitude, its crystal clear water and microclimate, and a friendly ecological environment. Coffee is cultivated under a protective shade of canopy of Gravilea trees before being pulped, sun dried on patios and milled at a local beneficio. Finca Puerta Verde has a fragrant citrus aroma, in the palliate expect notes of orange and sugar cane, the mouthfeel rounded and a long sweet demerara sugar finish.

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Coffee growing was introduced in Kenya by the British around 1900 and by way of Ethiopia. Agriculture remains the mainstay of the economy, employing around 80% of the population and contributing to 50% of the country‚Äôs exports (led by coffee and tea). Only Arabica coffees are cultivated and the primary growing areas are Meru, Kiambu, Kirinyaga and Ruiru. In the 1950, several extremely successful hybrids from Scott Laboratories were introduced and these have largely replaced the original French Bourbon stock which had been brought to Kenya from neighbouring Ethiopia. The most well-known are SL28 and SL34 and are Bourbon varieties and lend Kenya the distinctive big body and winy blackcurrant notes for which it is famed. The country location on the equator allows for two harvest per year‚ the main harvest in October to December and a second harvest in April to June. The auctions still take place at the Nairobi Coffee Exchange and are widely considered to be most transparent distribution system for fine green coffees anywhere in the coffee world and inspired the model for the Cup of Excellence auctions. There is now increasing competition for the better-known estates and co-ops and particularly for the AA grade beans. The grades, however, are simply a measure of bean size, not of defect tolerance (AA is screen 17/18; AB is screen 15/16 with a tolerance for 10% below screen 15)

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