Coffee Spotlight: Selection for Harvest
Continuing on in our series of coffee spotlights — a deep dive into the harvest selection process.
In the world of specialty coffee, the journey from farm to cup begins with the careful selection of coffee beans during harvest. This crucial step not only determines the quality of the final brew but also reflects the dedication and expertise of the farmers. The selection process is a meticulous craft shaped by tradition, climate, and expertise.
The Harvesting Process
Coffee cherries, the fruit that contains the coffee beans, ripen at different rates on the plant. Therefore, skilled farmers employ selective picking methods to ensure only the ripest cherries are harvested. This method ensures that each cherry picked is at its peak in terms of flavor and sugar content, essential for producing high-quality coffee.
What Makes a Good Bean?
Several factors contribute to what makes a coffee bean exceptional:
1. Ripeness: Ripe coffee cherries contain higher levels of sugars and complex flavors. Only cherries that are fully mature are selected during harvesting to ensure a rich and nuanced cup of coffee.
2. Uniformity: Consistency in size, shape, and color of the beans indicates even ripening and careful processing. Uniform beans roast evenly and brew consistently, enhancing the overall quality of the coffee.
3. Processing Method: After harvesting, the cherries undergo processing to remove the outer layers and extract the beans. Whether using the washed, natural, anaerobic, or honey process, the method chosen can significantly influence the final flavor profile of the beans.
4. Altitude and Terroir: Coffee beans grown at higher altitudes generally develop more complex flavors due to slower maturation and greater exposure to favorable climatic conditions. The terroir, encompassing soil composition, rainfall, and sunlight exposure, also plays a crucial role in shaping the beans' flavor characteristics.
5. Ancestral Knowledge: Farmers pass down generation to generation, and amongst fellow co-op members, techniques that they know lead to a noteworthy selection. Many farmers, for example, don’t harvest a plant’s fruits for specialty selection for several seasons until the plant reaches optimal maturity.
Bio-Arcoíris farmers bring generations of knowledge, while the co-op also supports members with ongoing training and support to improve their processes each harvest. Harvest and selection are a time of gratitude to the land, one another, and our buyers.
We hope you enjoy the selection as much as we do.
Coffee Spotlight: Care and Maturation
Continuing on in our series of coffee spotlights — the thoughtful care that goes into the ongoing maturation and development of plants and their fruits.
The journey from seed to sapling continues past the initial planting and transplanting process through the changing of seasons and the ongoing maturation of the plant. The care involved in this process is thoughtful and meticulous - a blend of the technical training that the co-op provides farmers as well as each farmer’s individual “spin” on things and what makes their process special. Bio-Arcoíris honors the way that producers implement their Indigenous knowledge and traditions balanced with modern technology to care for the plants in a way that is leading to immense possibility for future generations.
In general terms, the elements of care that make up this process include a balance of the following…
Pruning: Regular pruning encourages bushier growth and improves airflow, reducing the risk of fungal diseases. Farmers prune selectively to remove weak or diseased branches.
Weeding: Farmers inspect the fields regularly to keep the area around the budding plants free from weeds that compete for nutrients and water. Farmers may also regularly mulch with organic materials to help suppress weeds and retain soil moisture.
Pest and Disease Control: Producers closely monitor plants for a variety of diseases that may arise. Most common in Bolivia are what are known as “roya” and “ojo del gallo” meaning “eye of the rooster,” both of which are invasive fungi. The Bio-Arcoíris co-op carefully trains producers in organic disease control methods through, many of which come from ancestral recipes called “stews” and other modern organic approaches. Historically, many in the region were unfortunately sold quick but harmful solutions for disease control; it is the commitment of the co-op to cultivate methods that care for the land and the total health of each producer and their family.
Curious for more? Catch the next blog to continue exploring what our team looks for in selecting an award-winning harvest.