What is the secret of Café Crem?
The selection of coffee from the farms of origin.
While other brands buy green coffee from intermediaries or, at most, at the shipping ports in the countries of origin, Café Crem decided to undertake the ‘adventure’ of travelling to the coffee farms to directly control their harvests, harvesting and processes.
No other brand can boast such a deep and close knowledge of the raw materials used as Café Crem.
We have achieved full traceability of our product.
Traceability: essential to guarantee the quality of the product.
And not content with that, at the beginning of 2015 we started to cultivate our own farms. These farms now cover an area of approximately 250 hectares, where the majority of the company’s most prestigious coffee, Café Mieludo, is produced. This coffee is produced using a unique method, patented worldwide, which has led us to obtain one of the highest scores from the Spanish Coffee Institute and the qualification of speciality coffee.
History
Crem Coffee is one of the country’s historic roasters. In 1950, it started its activity in Barcelona, and since then it has never stopped producing coffee of the highest quality. Today it belongs to the Grup de Distribució Costa Brava, based in Sils. (Girona).
Grup Distribució Costa Brava was born in 1988, when a group of leading beverage distribution companies in the Horeca channel joined together to make their purchases jointly. In 1991, from this union, Grup de Compres Costa Brava A.E.I. was born, the seed of the current group, which has one of the most important distribution infrastructures in the channel, with 37 distribution centers in Spain.
Cronología
Philosophy
Botanical species
There are two basic species: Robusta and Arabica. The Arabica variety accounts for 70% of the total world coffee trade. And within them there are different varieties: Bourbon, Mondo Novo, Caturra, etc.
Each species and variety has specific characteristics, requirements and yields. In addition, each one has a level of fragility against plagues such as Roya.
Altitude of plantation
Each species and variety is best adapted to specific altitude ranges. The correct development of the plant depends to a great extent on the altitude factor.
Climatic factors
The same applies to factors such as rainfall, maximum and minimum temperatures, wind, etc. Alterations in the usual humidity levels, for example, can substantially modify the characteristics of the fruit. The climate factor must be closely monitored in order to take corrective measures in the event of unexpected changes.
Edaphological conditions of the soil
Factors such as relief, the composition of the parent rock, organic and inorganic materials and a long etcetera. In our farms in the Dominican Republic, for example, the limestone bedrock, the PH and the organic matter act together with a shaded agrosystem, which makes the coffee ecosystem of the region unique, as well as the organoleptic qualities of the coffee.
Coffee growing habits
Cultivation habits are very important: when to harvest, under what conditions, type of irrigation of the farm, number of plants (coffee trees) per hectare, insolation of the plantation, type of harvesting, …
There are many factors to take into account, but the stability of this profile can only be achieved by perfectly controlling the 5 parameters, and the best way to do this is to be present “in situ” on the farm, at the foot of the plantation, supervising them.
In addition, being present on the farm allows us to supervise the living and working conditions of the workers, ensuring that they are correct.
Here is a link to the different farms where we get green coffee. This link is the FINCAS section of the old website.
https://cafecre.com/fincas/