As the beans soak up water, they go up in weight and down in quality. To the coffee’s detriment, many commercial roasters pour water on their beans to speed up this process. Small-Batch Roasted: Roasting in small batches gives us the opportunity to closely monitor beans for quality and roasting variables, easily spot defects, and continuously produce the freshest coffee possible.Īir Cooled: Freshly roasted coffee requires substantial cooling time before going to packaging. Harvested cherries are sorted after picking to further prevent unripe beans from ending up in your cup. Hand-Picked: We hand pick our coffee to ensure that only the ripest cherries are harvested, leaving unripe fruit on the tree to be picked later. These small, family-owned farms also benefit economically from secondary harvests. Keeping fields fertile for new crop production allows farmers to avoid cutting down trees to clear new land, helping preserve the ecosystem. Rotated Crop: Our coffee is regularly rotated with other crops to avoid soil depletion. Volcanic Soil: The combination of high altitude, mineral-rich soil, and tropical climate creates the grounds necessary for superior coffee growth. Shade-grown coffee fields also provide a home for many species of birds and butterflies, filter carbon dioxide linked to global warming, and help retain soil moisture to minimize land erosion. Shade-grown: Shade-grown coffee matures slowly, developing natural sugars and enhanced flavor profiles in the process. The absence of DDT, marathon, and benzene hexachloride in growing and production means cleaner beans, air, land, and water. Organic: Ruta Maya Coffee is free of all chemical fertilizers, pesticides, and herbicides. Grown best at high elevations, harsher climate conditions translate to slower growth, producing more refined flavors once its beans are processed, roasted, and ground. Coffee Arabica: Coffee Arabica’s smooth flavor and low acidity content makes it our preferred crop.
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