Quality coffee it can be profitable

GOOD morning friends and neighbors, we have a good friend in Jesus. A tiny bird, the lesser whitethroat warbler spends summers in Germany and winters in Africa. As the days grow short, the adult birds head south, leaving their young behind, weeks later, the little one's fly across thousands of miles of unfamiliar land and sea to join their parents, so how do they find a place totally unknown to them?

Studies have shown that they have an instinctive knowledge of longitude, latitude and ability to tell direction by the stars. Believe it friends, God has given them a calendar, a clock and all the navigational data they need to fly thousands of miles to their parents side. For me to say this happens by chance is plain ridiculous.

God wisdom is plainly seen in the works of his creation. Our creator deserves our recognition and praise. Lets pause for a moments: All things bright and beautiful, All creatures great and small, All things wise and wonderful, The Lord God made them all. We are spiritually blind if we cannot see Gods hand in nature.

Our topic: When you hear the word coffee, it usually means the branded type like Nescafe Classic or Great Taste. However familiar wee are with its taste and aroma, not many of us know the strict and rigorous process the coffee beans undergo. From the planting and propagation of this Robusta Coffee Berries to their careful selection by coffee farmers and the special roasting process that they undergo, coming up with a rich and flavorful cup demands a lot of hard work and quality control.

The first step to quality coffee farming, as with many other crops, is good farming techniques. The cuttings can be obtained from the nestle experimental and development farm (NEDF) in Tagum-Davao Del Norte, Todate, they provide 80 percent of all Robusta cuttings used in the Philippines. A coffee is a 50-year crop, says Zenon Alenton, resident agronomist of NEDF. He says if you plant Abad coffee tree, it means harvesting methods. This involves the physical removal of the coffee berries from the trees, once of the most important stages in coffee production as it along with roasting, contributes to good coffee taste and aroma.

It is best that the berries are carefully handpicked by time farmer because this allows the selective removal of ripe berries from the cluster. Harvesting green berries with the red one's will result in immature beans after processing. Green berries yield flat beans which burn fast in roasting, this producing a bitter taste. Overripe cherries on the other hand, produce an acidic taste. Red coffee berries are more fragrant and smooth because of their higher aromatic oil and lower organic acid content. The coffee berries undergo a post harvest treatment, they are poured into a floatation tank to help separate the floaters from the sinkers. Floaters are insect-damaged or unfilled berries, while the sinkers are good quality ripe berries that are free from insect damaged. The coffee berries that sink then go through drying and sorting.

The drying is necessary, to prevent micro-organisms from growing during storage. The coffee berries can be dried in the sun or in mechanical dryers. After this, the berries are then sorted, this involves the selection or taking out the undesirable foreign materials or broken pieces of coffee beans that can degrade or bring down the quality. After sorting, the beans are delivered to the Nescafe buying stations nationwide by Nestle Philippines Inc. Here, they are graded according to moisture content, percentage triage, and cup taste, coffee with mould fermented and or foreign taste is immediately rejected.

The chosen coffee berries are then stored where equilibrium between the water inside the bean and the humidity of the ambient air is maintained. The finale and most integral part in the processing of the Nescafe Classic is the roasting, Nescafe has mastered the art of roasting to perfection, its special roasting process brings out the fresh, flavorful taste and this is the reason why its rich taste and aroma is very distinguishable from other coffee brands. During the roasting process, the coffee berries expand and undergo density and color changes. They turn yellow once they absorb meat and then to brown as the beans in the cherries are pushed out, they further darken in color once they release the oils, which gives the coffee its flavor.

Well friends, I hope you found this interesting. See you next week, take care…