Water is the main component of any brewed coffee beverage, working as a solvent for the soluble components responsible for the aroma and flavour of the coffee. Using an inappropriate water can change the sensorial profile of a coffee, dulling or increasing its acidity to undesirable proportions or adding flavours or odours that do not really belong to the resulting brew.
Over the years, Costa Rica has placed special emphasis on positioning its coffee within the specialty market, focusing on quality rather than quantity as a production strategy. Research and innovation in growing techniques and training oriented towards the specialisation of the people involved in each stage of production join both environmental conservation measures and strong commitment to the rights of all the actors involved in the coffee activity.
Caffeine is found naturally in coffee and is one of more than 400 chemical substances that make it up. The methods for obtaining decaffeinated coffee have evolved over the years with the purpose of not only extracting the caffeine from the coffee beans, but also keeping the rest of the beverage´s properties as intact as possible.
In the last years, the term microlot has become more frequent in the specialty coffee market. Quality, traceability and size are the main criteria taken into account when cataloguing these lots. Moreover, there is no general agreement on what exactly a microlot is and this term can have different meanings throughout the supply chain.
Colombia is a country committed to the quality of its coffee, which is constantly improving with the aim of maintaining and increasing the level of its cup profiles. Xorxios’ relationship with Colombia started in 2008. Since then, we have shared experiences and got to know the daily work of the Colombian coffee farmer through producers and cooperatives with whom we have created long-term trust-based relationships.
How is the quality of a coffee determined, and at what point in the production chain does this take place? To determine the quality of a coffee, we have different standards whose compliance establishes and differentiates the different classifications that we usually find in the coffee trade. From the farm to roasting, speciality coffee complies with strict physical and sensory standards that guarantee its superior quality.
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