The Myeludo method, a process developed, patented and applied by Café Crem, is the result of I+D work carried out by César Ros, master coffee maker of the Catalan brand. Implies an artisanal drying processo which consists of allowing the coffee beans, once pulped, to soak in their own natural honey (called mucilage), a gelatinous layer between the pulp and the parchment of the coffee bean.
While most producers eliminate this substance to avoid undesirable fermentation, Café Crem exploits its possibilities by making it coexist with the bean so that it slowly penetrates into it and adds sweetness thanks to the sugars it contains.
To get the coffee Mieludo, the selected berries (the fruit of 100% artisanal cultivation and harvesting) are immersed in water for 16 hours, thus activating fermentation. After this time, they pass through a pulping machine that separates the skin from the berry, allowing the mucilage to remain in contact with the bean during the next stage: the drying. Café Crem dries its coffees for 30 days in the shade on African beds, where they are manually stirred every thirty minutes, after which they are dried in the sun for one or two days.
The dried beans then arrive at the factory, where each batch undergoes a physical and organoleptic check. The parchment coffee is then hulled using mechanical methods, and is first sorted by size and then by density. The manual classification The process is finalised by eliminating the grains that may have defects and resulting in the golden coffee the clean beans that complete the production of Café Crem. Likewise, the degree of roasting is lighter, to highlight the virtues of this very special coffee.
Ideal for drinking with less or no sugar, Mieludo coffee is distributed in beans in 750 gram bags for the Horeca channel.
The result is a coffee ideal to drink with less sugar or not. The Mieludo coffee is distributed in the Horeca channel in beans, in a 750 gram bag. The company is already working on the design of a professional capsule for this coffee.
The production process of Café Crem guarantees a stability and traceability difficult to find on the market, as they control the entire process from start to finish and start with the care of each plantation as if it were a botanical garden, giving priority to quality over production, to obtain a speciality coffee..
In addition to the Mieludo method, for the Catalan company the selection of coffee from the farms of origin is the secret to getting the best end product, as it allows you to directly control your crops, la recolección y todo el proceso de producción.
More info in the tel. +34 972 853 512 or in info[a]cafecrem.com
