Guarantee quality
After the arduous work during these years it has been achieved to guarantee the above mentioned stability on the basis of three variables:
Control at origin
To maintain the stability of the coffee it is necessary to pay attention to five elements:
- Botanical species (Robust or Arabica) and variety (Bourbon, Mondo Novo, Caturra, etc.)
- Altitude of the plantatio
- Climatic factors: rainfall, maximum and minimum temperature, wind, etc.
- Soil conditions: relief, source rock composition, organic and inorganic materials, etc.
- Coffee cultural habits: when the harvest takes place, under what conditions, type of irrigation of the farm, number of plants, (coffee trees) per hectare, sunstroke of the plantation, type of harvesting, etc.
To achieve the stability of the above mentioned profile can be achieved only controlling perfectly 5 elements, and the best way of doing it is to be present “in situ” in the farm, by foot of the plantation, supervising them. If we leave the selection and purchase of the green coffee in hands of an intermediary, the most probable thing is that some of the variables escape to our control.
Does this mean that Cafe Crem does not work with intermediaries? Yes it does, but only to cover the logistic phase of the import. Not the selection, nor the supervision, nor the purchase.
Roasting
Café Crem pioneered the “Copying” system. This system was developed to achieve uniformity in the roasting, because it is very difficult to strike a balance when the toaster is generating more heat while it is toasting. The “Copying” consists in develop an adequate roasting profile for each product and once this profile is obtained, the curve of toast is saved to replicate it exactly in the successive toasts. This way we guarantee the same curve of toasting.
Packaging
Once finished the process, Café Crem vacuum packages the coffee to preserve intact its organoleptic properties. The unidirectional valve allows evacuating the gases originated by the roasting, and simultaneously protects the coffee of the oxygen and the dampness. But we must not confuse: that a package has valve it does not mean that it is vacuum packed. The vacuum is a bonus that Café Crem offers to guarantee the stability of the coffee.
Did you know what?
The discovery of the coffee...
is attributed to the Ethiopian shepherd Khaldi Sheperd, who observed a strange behavior in his herd on having bite a species of berries while they were grazing.
The coffee arrived to Arabia…
of the hand of the Sudanese slaves who used the fruits to survive their painful journey between Ethiopia and Arabia.
The first coffee bar...
it appeared in Constantinople in 1554.
The coffee arrived to Europe...
by Venetian merchants who defined it as “Arabian wine”.
In 1700 Holland…
with its colonies, it became the largest producer of coffee in the world.
The first coffee-tree…
was planted in America in 1714, in Suriname.
In 1903…
the first coffee without caffeine appears in the USA.
During the 2nd World War...
USA introduced the soluble coffee.
For the tasting of the coffee...
a concave spoon must be used and to aspire through the surface of the tongue, allowing it gets air, causing that a part of the liquids goes on to gaseous form for the change of pressure of the steam. To aspire strongly carries these gases into the nasal cavity, which allows to analyze the essence of the coffee.
The coffee is the fruit…
of the coffee-tree plant. This fruit is named in botanical “fleshy berry” but in popular language they name it “cherry”.
There are two varieties...
predominant botanies: Arabica (69 % of the world production) and Robust (31 remaining %).
To be a good taster of coffee required:
· To possess good memory.
· To keep a constant mechanism in the Aspiration.
· To practise daily.
· To be Impartial and fair.
· To know the possible maximum of attributes.
· Not to smoke.
Els sabors amargs...
àcids i dolços es perceben a llocs diferents de la llengua.
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