A beverage made by steeping the crushed or ground beans of certain Coffea species in hot water is known as coffee. These beans are obtained after roasting the seeds of the berries of these plants. The ripeness of coffee berries is known when they turn a bright red color, having originally been green. They are then harvested and dried. Roasted coffee beans, commonly referred to as “beans”, are processed to a wide range of roast levels, depending on the taste of coffee required. Coffee is made by taking roasted beans, grinding them up, and brewing them with hot water that’s almost boiling.
Coffee has a sharp taste, is deep black in color, slightly acidic, and gives its drinkers a boost due to the caffeine inside. Coffee is renowned all over the world and has many ways of being made and served.
The first documented consumption of coffee came from Yemen, located in the Arabian Peninsula, which was likely sometime in the mid-15th century. The first preparation of coffee beans was done by roasting and brewing them in Sufi temples, just like what is done in the present for drinking purposes. Yemenis obtained the coffee beans from the mountainous region of Ethiopia which were brought by traders located along the Somali coast, after which they then began utilizing them for cultivation. By the 16th century, coffee had been brought to the remaining parts of the Middle East and North Africa, and eventually also ended up in Europe.
No matter if you engage in selling it on your own to coffee roasters or an importer has bought your coffee, doing your best and keeping the following assumptions in mind can lead to top-notch coffee quality, improved business relations, and higher price.
How Coffee Cherries are Processed
After they’re harvested, coffee cherries must be processed. There are a few different drying and washing methods.
Dry Process
The oldest type is the natural or dry method. It is favored for the economical expense and minimal other resources needed.
In this procedure, the coffee cherries are left to air-dry in the sunlight. They are placed on brick or concrete surfaces when handled for commercial purposes.
The cherries can be left to desiccate on the earth’s surface, influencing the flavor of the coffee. These beans could possess the strong and earthy taste of the dirt.
Many producers using the dry process put their cherries on raised surfaces in sparse layers. This lowers the chances of mold developing while the cherries are drying. This also guarantees that the coffee beans are dried with their coatings still on, thus initiating some fermentation inside the bean.
Once the cherries are dried out, they resemble raisins. The coffee is then hulled, removing the outer layers. The beans are then taken to a dry mill where they are classified ready for dispatch.
Washed Process
An alternative widely-used coffee processing approach is the washed or wet method. This technique is generally employed by producers in certain sections of East Africa and South America. In areas with limited access to water, like some parts of Africa, it is not often implemented.
Once the cherries have ripened and been gathered, they are initially taken to a wet mill. At that location, the cherries are filled then pushed through a device that extracts the coffee beans from them. Nevertheless, the beans are located within the flesh of the cherry, described as mucilage. It is a gooey mixture that comprises of alcohol and sugar, which alters the taste of coffee.
Once the beans have gone through the device, they’re placed in a fermentation vessel where they will remain for a time period of 12 – 24 hours, albeit depending on the temperature of the vat. The flavor of the beans can be altered depending on the length of time they are left to ferment.
This difference is due to the beans that sit for longer having more time to suck up the sugar from the slime, thus making a coffee that is more saccharine. Nevertheless, if the beans are allowed to sit for an extended period of time, they could develop a flavor reminiscent of vinegar.
During the fermentation process, the mucilage is decomposed, causing the beans to be encased in their parchment. The part of the coffee cherry that has been taken off from the exterior but has not gone through the process of having its husk peeled off is known as parchment coffee. The beans need to be cleansed after being taken out of tanks to do away with their parchment layer. This can be done by means of a water tank that is kept clean or via passages. Afterward, the beans can be felt to be rough and are prepared to be dehydrated.
The beans are then brought to drying tables or spread out on patios. They are left to air out for between 10 and 22 days, with periodic rotation to prevent the formation of mildew. A longer drying period typically produces beans with a more well-rounded and dynamic flavor.
At times, beans that have been rinsed are dried using machines. This is usually the case when the maker does not have enough room to let the beans dry out in the air. It usually takes around three days for mechanical drying to occur, however, this does reduce the amount of time the whole bean coffee is able to stay fresh.
Wet-Hulled Process
This technique is commonly referred to as the semi-rinsed approach and is predominantly employed in Indonesia. The procedure begins just like the washed process, with the raw cherries being crushed.
The beans will then be exposed to the sun and taken off the drying cycle while they still have some level of dampness.
The beans are then hulled. This requires stripping away the exterior covering of the green beans to reveal a pale, expanded bean. The bean is then further dried on a patio. The beans will be finished drying when they have changed to a dark, striking blue-green shade.
This technique generates some unusual tastes in the coffee, but it also comes with certain dangers. The husk being taken off before the necessary time makes the bean unprotected, which potentially makes it exposed to bugs and environmental dangers.
Honey Process
The honey process is thought of as a blend of techniques which can vary depending on the desires of the coffee cultivator.
In Brazil, the technique used to prepare coffee beans is more similar to the Pulped Natural method than any other. This process requires less water than the washed process. Nevertheless, it is also less prone to the flaws of the organic process. This hybrid process starts with depulping the coffee cherries.
Rather than washing the beans to eliminate the mucilage, they are dried, resulting in beans with a sweeter flavor and a smoother acidity. A lot of producers believe this enhances the distinct taste of the coffee.
In other nations in South America, the way honey is processed is distinct. The technique is widely thought to be the genuine honey process and not a combination like the one in Brazil. The first step in the process is to remove the skin from the coffee cherries with extreme accuracy so that the same amount of mucilage remains on every bean.
Having a constant quantity of mucilage guarantees a uniform flavor character produced by the coffee beans. The beans have not been through the fermentation process in order to prevent a different taste.
It is essential to dehydrate this particular honey process to prevent the mucilage from increasing the likelihood of mold growth. To prevent the growth of mold and to ensure the beans are not damaged during the drying process, they are stirred frequently. The regular turning also protects the beans from insects. This technique is also referred to as the “yellow honey” technique.
HOW MUCH RESPONSIBILITY DO YOU HAVE FOR EXPORT?
Some producers give an exporter the task of transporting their coffee by having them purchase it. Some work with a direct trade coffee roaster, which may lead to higher prices for the product in some cases, as opposed to those who interact with an importer. In this instance, they should probably take the responsibility to ensure that coffee gets to the harbor on its own. Some producers diversify, doing business as producers, millers, and exporters.
The decision of what route to take will be contingent upon your aspirations for your business, your customers, your advertising, the agreements you agree to… and more.
UNDERSTAND YOUR EXPORT CONTRACT
Regardless of if you do not personally handle the exporting of your coffee, you will likely still be accountable for it to some extent in the export procedure. How much depends on the INCOTERMS in your contract.
If you are unfamiliar with INCOTERMS, they may appear to be a different tongue. However, they are basically phrases that define the degree till which you are not in charge of the coffee – its quality, shipping, paperwork, and other things.
Matti reminded me that the spot in which goods are given to the buyer may not always be the same place where ownership is officially passed from producer to purchaser.
As an experienced exporter, Matti agreed to explain some of the most common INCOTERMS to me:
- FOB – Free On Board: “The producer adheres to all export regulations and fees until coffee is loaded onboard the transporting vessel; buyer pays for ocean freight and insurance.”
- EXW – Ex Works: “The buyer takes ownership and assumes the movement and storage risk from [the moment that they take ownership].” This normally refers to overland shipping from a warehouse.
- CFR – Cost and Freight: “Producer/exporter delivers coffee, typically to its port of discharge; buyer pays for insurance (the producer may be responsible for any spoilage and shortage arising from transportation if coffee is not properly packaged).”
- CIF – Cost Insurance Freight: “Producer/exporter pays for the product up to the port of discharge, including insurance; the buyer is responsible for importation charges.”
Before you commit to any deal, producers, be sure you understand precisely which INCOTERM is involved and how it affects you. Purchasing goods with the CIF (cost, insurance, and freight) terms can be more expensive and hazardous than using FOB (free on board).
EXPORT: THE RISK VS THE OPPORTUNITY
So, should you export yourself? Sell to an in-country buyer? Come to an agreement with roasters that deal directly with producers or those who specialize in importing?
This is a big decision. Taking on more responsibility for exporting carries with it higher risk and expense, but it also opens up possibilities for greater profits.
It is thought that selling coffee in other countries should bring in more money. F aced with other alternatives, it is logical to compare the benefits of FOB with those of selling to an in-country purchaser. But this depends on your systems.
Moving coffee in below-standard conditions can result in financial losses (in some types of containers, despite being kept properly, coffee can drop up to 10 cupping points in 12 months). Inefficiency can see costs rise faster than income. Misfortune can affect even those producers who demonstrate the most diligence and wariness.
You also need to consider your:
- Cash flow – do you need to be paid straight away or can you wait until you’ve exported the coffee to the destination country and then sold it?
- Coffee quality – certain lots will be more worth the greater investment
- Destination and transportation options
You should keep in mind that the determination will be based upon what your business partner chooses as well as your network and promotion. Opting to collaborate with a direct trade roaster is a breeze. Securing and executing an agreement with a business partner can be extremely challenging.
PRACTICAL POINTS YOU NEED TO CONSIDER
Mr. Gutierrez of Monteverde Coffee Farm, based in Tolima, Colombia, has been linked to the coffee industry for more than a decade and a half. She told me that to export directly I would need to learn how to do it the right way. No one of us was born already knowing how to trade internationally, but it is something which needs to be taught and you need to be ready to fulfill the pledges you have made for yourself.
It does not matter if you are shipping your coffee to a foreign market or merely selling it to a domestic purchaser or go-between. When it comes to running a successful business, you must keep in mind several important elements to ensure the quality of your coffee, timely delivery, and a positive experience for your customers.
After all the effort put into it, you wouldn’t want to miss out on a sale or be obligated to give a refund to customers since your coffee arrived late, or came to them in a broken condition or not as promised.
It is essential to take into consideration the actual cost of the coffee when engaging in a sales transaction. Figuring out the changes in the global market, being aware of the value and grade of your coffee, ascertaining the fees for producing the coffee, and recognizing what an offer stands for are all imperative.
If you are selling coffee to roasters, it would be beneficial to show them examples of your product. It’s about coming to a consensus with your coffee roaster regarding the timing and nature of the samples, as well as what each party will be responsible for. Just be sure to adhere to the predetermined timetable.
The optimum period of time between picking the crop and it reaching the port of export should be three to six months.
The quality of the warehouse environment can have a negative impact on the taste of coffee, causing decreased flavors and aromas, resulting in a lower grade overall.
Proper packaging is necessary in order to keep coffee from losing its quality, though it does come with a higher cost.
Take into consideration that your mode of transportation could be slowed due to unanticipated congestion, mishaps, mismanagement, and a plethora of other things. Packaging is very significant because it is difficult to determine precisely how long the coffee requires to get to its destination.
Do you possess knowledge regarding the legal standards that must be satisfied when exporting coffee from your country? What about importing coffee into the destination country?
Creating coffees for dispersal is not a simple process, however, the time and energy invested pays off. Taking notice of the wrapping, documents, export timeline, and beyond can secure the excellent taste of your coffee, insure consumers stay content, which will finally propose better prices and longer-term collaborations.