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Tag Archives: Natural Processed Coffee

  • Free Shipping on Coffee Sampler Pack for a Limited Time!

    Posted on October 20, 2014 by Venia Coffee Roasters | Keith

    Venia-Coffee-Sampler-Pack-Banner

    From long time coffee lovers to first time specialty coffee buyers, we are often asked if we could offer a sample pack of several of our current coffees.  Well, wait no longer!  Our sampler pack includes 3 different coffees, each highlighting different growing regions and unique flavors from around the world.

    We look long and hard for exceptional coffees that we are proud to offer our customers, and our first sample pack is one in which we could not be prouder.  Two of the coffees cup at over 90 points! (If you don't know what that means, it means they are really-really good.)

    To kick off the introduction of our sampler pack, we are offering free shipping on the coffee sampler through October.  Use Code SAMPLER in the discount code box at checkout.  CLICK HERE TO ORDER.


    This post was posted in What We are Drinking Now, News, On Sale and was tagged with Single Origin, Coffee, Free Shipping, Natural Processed Coffee, Washed Coffee, Coffee Sample Pack, Coffee Sampler, 90 point coffee

  • Coffee Q&A | Espresso, Bean Density, and Crema

    Posted on April 17, 2013 by Venia Coffee Roasters | Keith

    Q: I like to experiment with what coffee I use in my espresso maker.  I notice some coffees work really well, producing lots of crema, well while others are hard to grind (using my hand grinder), taste sour, and produce a thin espresso.  What is happening?

     

    A: Experimenting with different coffees when making an espresso is a lot of fun.  I still remember the first time I tried a Brazil based espresso blend side-by-side with a natural processed Ethiopian Harrar.  It was a wow moment in my life when I realized how deliciously different coffees from around the world can be.

    For understanding, espresso is a preparation method and roasters roast coffee specifically for the espresso preparation method. Say a roaster has a single origin lot of Ethiopia Harrar, for example.  A typical roast profile for a pourover (drip) will be lighter than one for espresso.  Using the lighter roast profile in an espresso will produce a very bright (sometimes sour / sometimes pleasant) and lemony cup, lacking the caramels, chocolate, toffee and body compared to the same bean roasted a bit darker for espresso.

    Some coffee beans are more difficult to grind because of density.  Bean density is impacted by multiple factors, most common are plant variety (compare a Pacamara's soft bean structure to a Typica), growing altitude (generally higher is denser), and bean ripeness when harvested.  Processing, as far as I know, does not have a substantial effect on density (natural, washed, semi washed, etc...).

     

    Coffee-Roast-Progression-Light-to-Dark

     

    When roasting coffee, several things happen that affect bean density: the loss of water and the expansion of the woody structure of the bean.  Much of the expansion happens at the onset of first crack and continues through second.  Most palatable lighter roasts can end as early as the end of first crack where the beans are still relatively dense, while espresso roasts tend towards the onset of 2nd crack or beyond (of course it is a subjective choice).

    As for crema production on an espresso extraction, again, many things affect this including those things mentioned above (variety, process, and roast degree).  Anecdotal-y, it seems natural and honey process coffees tend to have more crema than washed, but I could also point out hundreds of exceptions to that observation. Elapsed time after roast has a big impact on roast degree.  A huge decrease in crema is seen after around 14 days after roast.  A tasting attribute we call "body" increases through the roast spectrum until around 2nd crack and then it drops off.  I would speculate that there is a correlation between a coffee's body and the amount of crema produced in espresso, although I don't remember seeing any studies on this topic.

     

    If you have a coffee question you want answered, send us an email and we will try to give you an answer.


    This post was posted in Coffee Education and was tagged with Coffee, Coffee Roasting, Ethiopia, Ethiopian Coffee, Natural Processed Coffee, Washed Coffee, Espresso, Q&A, Coffee Density, Crema, Dark Vs. Light Roast

  • New Coffee Offering | Ethiopia Sidamo Ardi

    Posted on August 22, 2012 by Venia Coffee Roasters | Keith

    We continually search and scour for exceptional coffee lots that are worthy of the Venia Coffee name and it is with great pride that we formally announce the release of our newest offering from Ethiopia.

     

    Ethiopia-Michicha-Guji-Sidamo-Drying-Beds

     

    Because of Ethiopian politics, few coffees being exported are traceable. This wonderful Ardi lot, from Sidamo, is an exception and comes from a family run farm near the town of Michicha. Each coffee cherry is selectively picked from heirloom plants and carefully dried inside the fruit on raised African beds. Meticulous attention is payed during this process assuring an exceptionally clean cup.

     

    Ethiopia-Sidamo-Ardi

     

    We roast this light, stopping the roast as first crack is finishing up. Fragrant berries explode out of the bag. In the cup, lightly sweet, lemon, peach, fresh cedar, and a tangy ferment. Bright fruit-like acidity leads into a chocolatey medium body. A real treat.

    More information about this coffee & purchase here.

    Continue Reading


    This post was posted in Coffee Review, News and was tagged with Coffee, Coffee Roasting, New Product, Ethiopia, Ethiopia Sidamo Ardi, Ethiopian Coffee, Ethiopian Ardi, Natural Processed Coffee

  • Coffee Processing at Origin | Reading For the True Coffee Enthusiast

    Posted on July 31, 2012 by Venia Coffee Roasters | Keith

    If you have purchased coffee from us before, you have probably noticed that we indicate how each of our offerings was processed at the farm after it was harvested.  How a coffee is processed can have a profound impact on many of the factors we test before choosing a coffee, including fragrance, aroma, mouth-feel, flavor, acidity, and sweetness...to name a few.

     

    A One Paragraph Example of the Effect of Coffee Processing on Flavor

    I had the opportunity about a year ago to cup (a term we use that essentially means "evaluate") the same Costa Rican coffee that was processed using three different methods that are commonly called washed, honey processed (or pulped-natural), and natural processed.  As one would expect there were certainly some flavor characteristics that were common to each but also some profound differences.  The washed processed coffee was comparably delicate and clean with subtle nuanced floral flavors clearly present.  The honey processed version had much more body, with brown sugar and almond notes almost completely covering the floral notes found in the washed version.  Lastly, the natural processed added much more intense flavors including raisins, cherry fruits, and a little satisfying mustiness.  All the subtle nuanced flavors found in the washed version were no longer discernible.  All were excellent coffees that we scored very well, but were also very different.

     

    Continue Reading Only if You Like Nerdy Coffee Theory Stuff

    While in a perfect world coffee, processing falls neatly into one of the above categories, the reality is the terminology Washed, Natural, and Honey/pulp-Natural are probably more appropriate for defining coffee at the consumer level that at the production level.  Natural processed coffee in general means coffee that is dried with the fleshy fruit of the coffee cherry still attached.  In Ethiopia and much of Africa, natural process coffees are first harvested selectively when ripe on the plant, then dried on patios or raised beds.  However, in some areas of Brazil coffee cherries at all stages of ripeness are allowed to dry on the plant, then all the coffee cherries (ripe or not) are harvested at the same time.  Both are technically Naturally processed, but both are very different.

    Honey Processed or Pulped Natural coffees are harvested then sent through a mill that removes the fruit but leaves the slimy coating called mucilage on the bean.  Then the beans are left to dry.  Later they can be sent through a hulling machine to remove the remaining mucilage.  Some of these coffees can add a step where they are washed in water leading to the term "Semi-Washed".  This process can add sweet/sugary flavors to coffee when compared to a fully-washed coffee (which is why I am assuming the Honey Processed name is used, but I can't confirm this.  No actually honey is used).

    Washed coffees are harvested and sorted, then the fruit is removed from the bean using a mill (similar to the pulped natural process).  Then the mucilage covered beans are placed in water tanks where they are allowed to ferment for a length of time dependent on many factors (generally 24-48 hours).  This fermentation process and subsequent washings leads to removal the mucilage layer.  Beans are then transferred to drying patios or raised beds for drying.  There are many variations to wet processing.

    There are two great posts by respected coffee professionals (Chris Schooley at Coffee Shrub and Peter Giuliano from Counter Culture Coffee and now the new SCAA Symposium director) dialoging more on the topic.  They are great reads and packed full of great information.

    Post 1: Confused? Naturally

    Post 2: A response to Chris Schooley's "Confused? Naturally."

     


    This post was posted in Coffee Education and was tagged with Coffee, Natural Processed Coffee, Coffee Processing, Honey Processed Coffee, Semi-Washed Coffee, Washed Coffee, Washed Process Coffee, Coffee Processing Types

  • New Coffee Offering

    Posted on June 13, 2012 by Venia Coffee Roasters | Keith

    In a few days we will be releasing another truly amazing coffee offering to our lineup, a natural process Ethiopia Sidamo Ardi.

     

    Venia Ethiopia Sidamo Ardi Coffee

     

    After cupping a huge number of samples, this Ethiopian Ardi lot really stood out and we quickly fell in love with it. The wonderfully sweet berry fruit aroma invites you to experience fermented brandy, fresh blueberry, and malt in the cup.

    Available in a few days. Stay tuned!


    This post was posted in Coffee Review, What We are Drinking Now, News and was tagged with Single Origin, New Product, Ethiopia Sidamo Ardi, Ethiopian Coffee, Ethiopian Ardi, Light Roast, Natural Processed Coffee

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