News / Coffee Info

April Bean Of The Month

Frinsa is sourced from family-owned farms located in the Pangalengan district, Bandung Regency on the island of West Java, Indonesia. Wildan Mustofa and Atieq Mustikaningtyas, a husband and wife team, started cultivating coffee in 2011 as a means of erosion control and soil conservation on the steep terrain near where they were cultivating vegetables, seed potato, and tea. Their collective coffee and shade trees, protect the soil from erosion and increases water holding capacity, which is very important because the Bandung highland is a catchment area for the Citarum basin. Wildan and Atieq have also used coffee revenue to purchase land and provide construction funds for a local school that gives children closer access to education through high school. Frinsa is fully washed and sundried,

Tasting Notes: Chocolate, Orange and Floral
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April Announcements

Prices for "by the cup" coffee have gone up.

April 1
Happy April Fool's Day!!!

April 21

Coffee Fun Fact

If you think you’ve had the largest cup of coffee, think again. According to the Guinness World Records in 2012, the largest cup of coffee was 3,487 gallons and 9 feet tall! Imagine brewing all that coffee. 

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The Beginnings of Coffee

After coffee seeds, or beans, are processed and roasted, they can be brewed into coffee. However, right when coffee seed/bean comes out of the cherry, and is not processed, the seed can be planted to become a coffee tree. Depending on the variety of coffee, it can take 4 years for the coffee tree to bear fruit, which are called cherries. When they are ready for harvest, the cherries turn a bright deep red color. 

Typically there is one major harvest a year, and most coffee cherries are hand-picked. A good picker will pick an average of 100-200 pounds of coffee cherries a day, which will produce 20-40 pounds of coffee beans. There are two different methods for harvesting the coffee cherries. The first is, strip picking, this means all the cherries are picked regardless of how ripe they are. The second is, selective picking, the coffee cherries are only picked when they are at the peak of their ripeness. The coffee pickers will rotate among the trees every 8-10 days in order to pick only ripe coffee cherries. 

After picking, the beans are processed. Typically there are two different ways coffee cherries are processed: natural, and washed. The natural process, the oldest method, is typically used in countries where water resources are limited. The coffee cherries are spread out on large surfaces to dry. The cherries are continually raked, to ensure the cherries dry evenly and to keep them from spoiling. The washed process coffees remove, or wash off, the cherry pulp after being harvested. 

After being processed the beans are exported and shipped to coffee roasteries like us where the coffee will be roasted, brewed, and end up in your morning cup of coffee. 
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What is Micro-Lot Coffee?

Micro-lot coffee is not simply a small lot of coffee trees, but a small allotment of coffee trees that produced a particularly unique or higher quality coffee than the other coffee trees on the farm. Coffee produced on a micro-lot are of significantly higher quality than the rest of the farm. A farmer will be spending more time attending to their micro-lot and paying particular attention to the needs of the trees, cultivating the uniqueness of the beans. When harvested the coffee will most likely be processed in a different way from the rest of the farm, to amplify their special qualities. A micro-lot can also mean the farmer use experimental methods to produce a coffee with special characteristics. Micro-lot coffees have vivid and unique flavor profiles.
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Coffee Varietals

There are many different types of coffee varietals and cultivars, all of which are different versions of the same original bean, Coffea Arabica, originating from western Ethiopia. Each version can effect the coffee plants appearance, yield, resistance to disease, and flavor. Coffee varietals are naturally occurring. The coffee plant evolves over time to best survive its natural environment, and thus altering the flavor. Coffee cultivars are not naturally occurring, the coffee plants are typically controlled hybrids. Generating a desired flavor or perhaps a resistance to a common disease.No matter what, whether the bean is artificially or naturally altered, each varietal and cultivar produces its own unique coffee bean and flavors. 
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The Types of Coffee Processing

There are three different types of coffee processing: natural, washed, and honey. Coffee processing is how the coffee is treated after it is picked. The natural or dry process coffees are similar to a back-to-basics approach to processing. The style comes from Ethiopia and has been in use for hundreds of years. First the farmers wash the coffee cherries and  then dry them in the sun. This can be difficult to do just about anywhere because the climate has to be just right to ensure the beans dry evenly and quickly while the cherries ferment. The risky part of the process is removing the green bean from the dried and fermented cherry. The most flavorful coffees are often naturally processed.

The wet or washed process coffees focus on the beans true flavor because the cherry  is pulped from the coffee beans by a machine that removes the outer layer of skin. The bean still is covered with mucilage and is fermented in water for one to two days, or longer.  After fermentation, the mucilage is washed from the coffee bean. The process creates a much fruitier flavor than the dry processed bean. The washed process is able to highlight the true character of single origin beans like no other process. This is why so many specialty coffees use the wet process. This method generally produces the highest quality coffees.

The honey coffee process tends to add sweet notes to the coffee because some of the mucilage of the fruit remains on the bean after the skin and pulp are removed through water and fermentation. The mucilage has the appearance of honey, thus the name. Sometimes this process is referred to as fully washed. This method is used for much Arabica coffee processing, including Costa Rican coffees.

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What are the Crown Reserve Coffees?

Our Crown Reserve coffees are unique for many reason. Many of these coffees come from micro lots, farms with smaller lots for farming or farmed with many other types of coffees.
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