The coffee world

OUR COFFEE

We have been selecting the best green coffee beans from the most excellent plantation around the world. We receive fine Arabica coffee from Brazil, Honduras, Colombia, Guatemala, Ethiopia and Robusta coffee from India, Vietnam, Indonesia and Africa. We use green coffee beans to create coffee blends all different from each other and finely recognizable to satisfy all taste and needs of our customers.

COFFEE VARIETIES

Coffee Arabica is considered the most prestigious species among different coffee varieties and it stands for about 60% of total coffee production worldwide. It comes from the numerous mountains in Ethiopia, growing between 900 and 200-2500 meters of altitude and it is very sensitive to hot and humid weather. The main producers are in the center and south of America: Brazil and Colombia in the first place, followed by Honduras and Guatemala. The higher the altitude, the better the organoleptic properties of the roasted bean. The Arabica coffee bean is flat and elongated; it has a caffeine content that varies between 0.9 and 1.7%. The espresso coffee that comes from Arabica beans is sweet and clean with a rounded body, it has a good flavor and a slight acidity with notes of chocolate and caramel. The cream is nutty brown coloured.
Coffee Robusta grows at low altitudes and at a maximum of 600-900 meters. It is highly resistant, therefore less subjected to parasites, diseases and climatic shocks: It does not require intense care and its growing does not encounter difficulties in hot-humid weather. Therefore, today it is fruitfully produced around the world, with a global production of 40%. Robusta green beans are harder than Arabica ones, with a more rounded shape. The espresso coffee that comes from Robusta beans has great body, it is dark and creamy and less aromatic than Arabica’s espressos because it contains less amount of oils. Robusta coffee has a chocolatey taste, slightly acid with and intense and persistent aroma. It has a caffeine content that varies between 1.7 and 3.5-4%, depending on the specific variety and the weather.

COFFEE PICKING PROCESSES

The two most common coffee picking methods are selective harvesting and strip harvesting. The former consists in picking by hand only the ripe coffee fruit. It is the best harvesting method because it is highly selective and guarantees the quality of the raw material. Red ripe fruits are picked and put into baskets. Unripe yellow fruits instead are left on the tree and will be picked after several weeks. The harvesting process is therefore repeated over and over until it is no longer worthwhile and it is the method used for ‘’washed coffees’’. In contrast, the strip harvesting consists in picking all fruits of the tree at once. It can be either a manual or a mechanic process, in both cases it is cheaper than the selective harvesting. In the manual stripping, pickers grab the branch with their hands and pull outward, knocking all fruits onto the ground, which are later sift through. The strip harvesting is used for ‘’natural coffees’’ and it is more developed in Countries characterised by specific rainy seasons that assure close maturation. The strip harvesting can be completed more quickly than the selective one; however, it produces many levels of maturations, requiring post-harvest technologies to select fruits adequately. Strip harvesting can be also carried out by using mechanical harvesters.

ROASTING COFFEE

Poli coffee blends come from green coffee beans, which are accurately selected and roasted. Green coffee beans first go through vibrating screeners to sieve coffee beans. Then, green coffee beans of different varieties are mixed according to the desired final blend and roasted for about 15 minutes at 200°C.
The crucial steps to obtain a perfect coffee roast are:
1. The coffee bean dries, passing from a green to a gold colour and it starts to smell like roasted
2. The coffee bean enlarges, becoming brownish
3. Colour becomes darker, the coffee bean loses about 20% of its initial weight and it becomes more brittle

Temperature and time are the most important parameters to control during the roasting process in order to tune the final properties of the roasted coffee bean. The longer the roasting time, the darker the coffee beans, with higher bitterness and lower acidity. In contrast, the lower the roasting time, the blonder the coffee, with higher acidity and chocolatey taste.
The higher the roasting temperature, the higher the bitterness and the lower the acidity of the coffee.
It is very important to check the colour homogeneity of blends of coffee beans to avoid variation of flavours in the final espresso. After roasting, the coffee beans keep on releasing CO2 for few days. The time of collection after roasting is another crucial step that, if mistaken, can compromise the aromatic compounds of the coffee, making it poorer in taste and flavor.