CRAFTING OSPINA COFFEE
Once the coffee cherries are picked, they are carefully processed by the “wet method”. The cherries are meticulously selected by hand to ensure that only the best and the ripest ones are retained. Then the skin from the cherries is removed by a mechanical peeler. The beans are thew thoroughly washed, fermented for 24 to 36 hours, and then carefully washed again. Next, the beans are sundried for up to five weeks, after which stage they are called "pergamino” or parchment beans. For the third time the beans are sorted and selected by hand to remove any damaged pergaminos or foreign matter. The parchment beans are then stored in jute bags. When the coffee is ready to be exported, the outer shell of the parchment beans is removed by a tumbling mill. Now the coffee is in its green beans stage. Finally, the green beans are selected for quality and screened for size, and only the finest are shipped to the roaster. They are packed in 70 kilograms jute bags.
Many factors are taken into consideration in the grading of coffee beans. The plant variety, region of cultivation, soil chemistry, temperature, rainfall, altitude, care given to cultivation, type of harvesting and attention given to processing are all elements contributing to bean quality. Ospina Coffees are produced with the best and most exclusive Arabica Typica beans, grown at altitudes of 1,700 meters (5,000 feet) above sea level, in rich volcanic soil and perfectly balanced environmental conditions
The rating of coffee is determined by a panel of five to seven professional "cuppers" (or judges) and is based upon five standard elements: flavor, aroma, body, acidity and aftertaste. Only coffee with a score of 90 or above is considered a superb specialty coffee. Ospina Coffees have received ratings of 95, one of the highest ratings of any coffee in the world.
The beans are heated in roasting machines until they make a popping sound, at which time aromatic oil and flavor agents are released. Correctly gauging roasting is an art. Overheating it, and the end taste is bitter and acidic. Under heating it, and the flavor and body are underdeveloped. Ospina Coffees beans are roasted to perfection.
TYPES OF ROASTING
Unroasted green coffee beans boast all of coffee's acids, protein, sugars, tannins and caffeine, but none of its taste. It takes heat to unlock the coffee flavors sparking the reactions that bring out all the aromatic oils.
LIGHT ROAST or Vienna Roast
After about 10 minutes the beans "pop", and double in size, and light roasting is achieved.
Light-bodied and somewhat , very fragrant and snappy.
MEDIUM ROAST or Italian roast
After about 11 minutes the beans continue to "pop", and double in size, and medium roasting is achieved.
A bit sweeter than light roast; full body balanced by acid, aroma, and complexity.
DARK ROAST or French roast
After about 12 minutes the beans begin hissing and “popping” for the second time. A dark roasting is achieved, and oils rise to the surface.
Slightly shiny and oily
Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness.
ESPRESSO ROAST or Turkish roast
After 14 minutes, or so, the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize.
Smokey, tastes primarily of roasting, intense flavor of the coffee bean.
Grinding just before brewing will protect the aroma and flavor of your coffee in the best possible way. Ground coffee interacts with the air around it and - within hours - loses a great deal of its flavor and aroma. The longer the coffee grounds sits around, the less aroma and flavor you will find in your cup later. Therefore only grind what you need now. Don't grind for the whole week! Once the beans are out of an airtight packaging, keep them in a dry, dark container with a tight closing lid.
Burr Grinder vs. Blade Grinder
Burr Grinders preserve more aroma because the create less heat in the coffee during grinding than blade grinders. Burr grinders also grind more consistent than blade grinders. Burr grinders let you adjust the fineness of the grind. The ground coffee is free of "coffee dust". Burr Grinders are ideal for all kinds of coffee brewers (Espresso Machines, Drip Coffee Makers, Percolators, French Press, Steam Boiler Machines).
The blade in a "blade grinder" hits the beans at very high speed. The ground coffee has larger and smaller particles. The smallest particles are called "coffee dust." Coffee dust can clog up sieves in espresso machines and in French presses. Blade grinders are appropriate for regular drip coffee makers. They also can do a great job for grinding spices and herbs. They are not recommended for use in connection with pump espresso machines.
When coffee is prepared freshly ground / freshly brewed many people can tell the difference in taste from burr-ground and blade-ground coffee.
Suitable for brewing using the French Press or the pot method.
Medium grind or omni-grind
This is the most versatile grind as it can be used for the pot method, cafetières, percolators, vacuum, small espresso pots and filter methods.
Also filter fine grind, is used for drip
Fine espresso grind
Used mainly on espresso machines or Neapolitan flip machines.
Powdered or Pulverized
This is a very fine grind like powder, and is used mainly to make strong Turkish, Greek and Arabian coffee.