Have you ever wondered what struggle it takes behind the entire procedure of coffee plantation?
Whereas, heavy manual labour are on their toes since the first stage till the last! The outcome is without any doubt worthwhile as you sip onto your cup of SATHEESH KAAPI coffee.
How promising the delicacies offered by SATHEESH KAAPI are, that go through several stages leaving us with finely brewed coffee, yet, craving for one more.
Let’s explore how they reach your table.
According to a survey generated, coffee production contributes a big chunk of income for 12.5 million homes in most developing countries.
Farming indulges several processes in between that are discussed in detail below:
1.PLANTING COFFEE SEEDS
The initial stage of seeds demands nourishment in the nurseries where they are grown, monitored by the experts. They require a balance between the soil, water, food and amount of light. The seeds only grow under a tropical or subtropical climate.
Once, the plants have reached a height of 18-24 inches, they are shifted thereafter to a coffee farm within a distance of 10-12 feet.
2.HARVESTING THE CHERRIES
Coffee Harvesting entirely depends on manual labour. The cherries ripe around eight months after the blooming of flower by changing its colour from green to red. Every harvested bean is handpicked by the farmers and their family members.
However, coffee grown in lower altitudes tend to ripen earlier in comparison to the plants at higher altitudes. Moreover, the flavour of the coffee usually depends on the timing of the harvesting.
The perfect time of harvesting is in the middle of the process. Pickers wander among the trees choosing the ones which are at the peak of ripeness. The ripened cherries mature and are ready for the further process.
3.PROCESSING THE CHERRIES
Once the cherries are handpicked from the farm, the pulp needs to be removed within 24 hours. If the duration is exceeded, the beans might produce a rotten flavour thereby ruining the coffee to the fullest.
The skin and pulp of the berries are commonly shredded out with the help of a machine. The machine helps out to split the bean from the cherry. Meanwhile, the seeds are separated for the further process and the pulp is moved to a container where it will get converted into compost for next season farming.
Later, the coffee beans are transferred into large wooden or plastic/ metal containers, tanks for the fermentation process. They are stored there for a few days. Once they are fermented, the seeds are washed properly.
5.DRYING THE BEANS
The moment the coffee beans are washed thoroughly, the next step is to dry them immediately with the help of a machine or through sunlight. Here, the farmer makes sure to “turn” the beans within a few hours if drying in the shade of sunlight. Usually, the beans take three days to two weeks to get fully dried up.
6.MILLING THE BEANS
Milling the beans indulges removal of dry skin whereas keeping the left- out residue from dried coffee beans. Other chores are cleaning and sorting them out.
Milling is done through a machine whereas by hands also.
In case of a machine, a conveyor belt separates the defected beans through a burst of air and bring towards the camera.
Meanwhile, in case of hands, numerous labour makes sure to separate the defected beans sitting at conveyor belt; visually inspecting them.
7.ROASTING THE COFFEE
Roasting is a process where the beans come into their true form of flavours. There are four degrees of Roasting coffee – light, medium, medium-dark and dark. The coffee beans are heated highly under fixed temperature however, once you reach your desired roast level, it is instantly cooled down.
This stage ensures quality and flavours by tasting different samples of the beans frequently. The whole procedure is called capping that is usually performed in a room especially designed for the process to undertake.
Tasting helps out to separate the ones with burnt taste out of a good lot of beans.
Packaging plays an utmost role, apart from its appearance, the container needs to be airtight or the coffee beans or powder would end up turning into a lump.
Any exposure to air would end up in quickly losing all the flavour of the coffee. This is the main reason why coffee is asked to resealed carefully when not in use and kept at normal temperature.
SATHEESH KAAPI eco- friendly packaging along with tightly sealed option draw one step closer to the best Arabica and Robusta coffee brand in the market.
It was a glimpse of how SATHEESH KAAPI manages to bring together a bundle of happiness at your doorstep. You must be now assured of why we are the best!