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Quality of coffee beans are dependent on:
The harvesting time of the beans depend on the region and altitude its in. The cherry is usually green in color before turning red or yellow when it is ripe. This is when the cherries are harvested.
Strip Picking: Farmers take the coffee branch and strip all the cherries at one time. This will also strip the unripe ones, that can be sorted separately at a later process .
Mechanical Picking: Farmers will use machines to shake the trees which causes all the cherries to fall on the ground, whether they're ripe or not. This maximizes efficiency in terms of speed and quantity, but results in a quality loss as not all the harvested fruit will be ripe and fully developed.
Industrial companies will then cut costs by roasting both the unripe and ripe beans at the same time, which decreases the over all quality of the coffee.
Our Method:
Selective Picking: Farmers will go over the coffee plantations hand picking only the ripe beans. This method is the most inefficient due to the speed and quantity harvested. However, it maximizes the quality due to only the best cherries being picked.
Processing is the name given to the process of separating the beans from the cherries. A poorly processed bean can severely decrease the quality of the roast. Processing is a technical and time-consuming process and if done incorrectly will devalue the overall coffee.
Dry (Natural) Processing: The cherries are spread in thin layers to dry under the sun. The cherries are turned frequently to avoid any fermentation, rotting or molding. Once the cherries are fully dry, the skin and dried fruit flesh is removed. The farmers then store the green coffee beans to export them to a roaster.
Wet Processing: The coffee cherries are picked ripe and put into a freshwater tank; after 24 to 72 hours inside the tank, the fruit skin is ready to be removed. Coffee cherries go through a machine called a de-pulper. This will remove most of the skin and unnecessary parts of the fruit by running through a circuit of water canals to a collection hopper. It is then spread to dry in the sun.
Firstly, there is no best roast, it all depends on your preference.
There are people with preference to lighter roast and others to darker. If any information is needed on our coffee, feel free to ask the Malongo team. We can help you find the perfect roast for your taste buds.
The roasting method chosen is crucial for the quality of the coffee. Many industrial operators prefer quick, more cost-effective methods which end up decreasing the quality of the roasted coffee. For example:
Quick 10-minute roasting: The coffee is roasted at 400 – 500°C for 8 – 10 minutes. The coffee only develops 30% of its aromas and cannot simply be water cooled.
90-second flash roasting: The coffee is roasted under a ton of waves at extreme temperatures of up to 900°C. The beans are raw on the inside and burnt on the outside.
Our Method:
Traditional 20-minute roasting: Thanks to the guidance of an expert roaster, this method brings out the true finesse of the aromas of the greatest Arabica coffees. The coffee is baked at a temperature which is progressively increased from 110 to 220°C. This is the only method which bakes the core of the bean, and the only method used by Malongo.
The quality of the coffee also depends on the storage and the origin of the beans roasted.
To store coffee beans correctly and preserve coffee freshness, you must keep them away from light, moisture, and temperature influences. it would be best if you stored the beans in a sealed bag or container away from air and light contact.
When coffee beans are grounded, they start to release their subtle flavors. The longer you wait to brew, the more the taste will have diminished.
Contact us to try our coffee anytime.
