History
History
"Specialty coffee", whether it is commercial quality and specialty coffee (specialty coffee), no doubt again today is one commodity tropical regions play an important role in the system of world economic turnaround. As commodities are traded worldwide, coffee ranks second only to petroleum. The main market place of coffee is developed countries in Europe and America. Not a few developing countries whose economies depend on them of these shrubs. In the 90s, the major markets in developed countries flooded with low-quality coffee commodity. As a result, the price of coffee was dropped at worrying levels and thus the multidimensional and multinational crisis.
Because of the crisis, many coffee farmers who have to swerve, replace the coffee plant to another plant or switch professions, and of course they have to start from zero. During the learning process towards a new profession they pursue, of course, meet the needs of everyday life, health and education became choked up.
In an effort to control the price of coffee, the international coffee organization consisting of producer countries and consumers of coffee in the world, or familiarly known as ICO (International Coffee Organization), issued resolution 407 which aims to improve the quality of the coffee. The logic is that if the quality of coffee increases, the price of coffee increased. If the selling price of coffee increases, the quality of life of farmers to be better. If so, then the sustainability of coffee production was awake. After the era of the coffee produced in large-scale impact on the decline in commodity prices of coffee, a new chapter on the quality of the coffee world began. Specialty coffee.
In Europe, specialty coffee is the most developed in the coffee industry. Since the implementation of resolution 407, specialty coffee market share in the US grew by 20%. Meanwhile, slowly but surely, echo specialty coffee in Indonesia started to look through a different taste and aroma with a commercial coffee.
So, what is a specialty coffee? When we refer to specialty coffee, we indirectly pointed premium quality arabica coffee species. The term specialty coffee (specialty coffee) was first used by Erna Knutsen in 1978. The concept of specialty coffee that he poured in the journal, "Tea and Trade Journal" simple. He uses the term "specialty coffee" to refer to the unique flavor of the coffee beans produced in certain climates and regions. If so, then the question arises, what is the standard of the unique flavor? And, like what are the limitations of climate and the region? At what point coffee produced from a particular region of the climate and produce a unique flavor, Farm ? Roasting ? Or at the time it is being brewed?
To answer such questions, it is not enough just discussed one-two-face. SCAA (Specialty Coffee Association of America) as the international coffee world compass issued strict standards and more scientific to the premium quality coffee after doing research for approximately 20 years. A coffee rice (green bean) can have a value of 300 grams specialty when coffee beans are picked at random, has more or less moisture content 9-13%, and no more than 5% of the amount of coffee beans that pass sieve sieve on 14- 18 mesh. In the remaining coffee beans should not be on the coffee beans that have defects (full defect). When cupping tests performed by a Q-graders, the coffee required to have a minimum score of 80 on the attributes of body, flavor, aroma, or accidity.
For coffee lovers, the consumer's right to ask the manufacturer in this case could plantations, roaster, cafes, and barista-top quality coffee drunk. Did he like the specialty coffee that is offered?
SOURCE ILLUSTRATION FREEPIXELS
Because of the crisis, many coffee farmers who have to swerve, replace the coffee plant to another plant or switch professions, and of course they have to start from zero. During the learning process towards a new profession they pursue, of course, meet the needs of everyday life, health and education became choked up.
In an effort to control the price of coffee, the international coffee organization consisting of producer countries and consumers of coffee in the world, or familiarly known as ICO (International Coffee Organization), issued resolution 407 which aims to improve the quality of the coffee. The logic is that if the quality of coffee increases, the price of coffee increased. If the selling price of coffee increases, the quality of life of farmers to be better. If so, then the sustainability of coffee production was awake. After the era of the coffee produced in large-scale impact on the decline in commodity prices of coffee, a new chapter on the quality of the coffee world began. Specialty coffee.
In Europe, specialty coffee is the most developed in the coffee industry. Since the implementation of resolution 407, specialty coffee market share in the US grew by 20%. Meanwhile, slowly but surely, echo specialty coffee in Indonesia started to look through a different taste and aroma with a commercial coffee.
So, what is a specialty coffee? When we refer to specialty coffee, we indirectly pointed premium quality arabica coffee species. The term specialty coffee (specialty coffee) was first used by Erna Knutsen in 1978. The concept of specialty coffee that he poured in the journal, "Tea and Trade Journal" simple. He uses the term "specialty coffee" to refer to the unique flavor of the coffee beans produced in certain climates and regions. If so, then the question arises, what is the standard of the unique flavor? And, like what are the limitations of climate and the region? At what point coffee produced from a particular region of the climate and produce a unique flavor, Farm ? Roasting ? Or at the time it is being brewed?
To answer such questions, it is not enough just discussed one-two-face. SCAA (Specialty Coffee Association of America) as the international coffee world compass issued strict standards and more scientific to the premium quality coffee after doing research for approximately 20 years. A coffee rice (green bean) can have a value of 300 grams specialty when coffee beans are picked at random, has more or less moisture content 9-13%, and no more than 5% of the amount of coffee beans that pass sieve sieve on 14- 18 mesh. In the remaining coffee beans should not be on the coffee beans that have defects (full defect). When cupping tests performed by a Q-graders, the coffee required to have a minimum score of 80 on the attributes of body, flavor, aroma, or accidity.
For coffee lovers, the consumer's right to ask the manufacturer in this case could plantations, roaster, cafes, and barista-top quality coffee drunk. Did he like the specialty coffee that is offered?
SOURCE ILLUSTRATION FREEPIXELS
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