From the time the Hawaiian coffee plants blossom to when the coffee is brewed by the consumer, the production process includes rigorous quality control measures to ensure buyers that every cup they enjoy contains the finest and highest quality ingredients and is truly worthy of the 100% Maui coffee label.
Just like many fruits, coffee starts with a fragrant, delicate and beautiful blossom. These blooms will develop into coffee cherries, and the seeds of the ripened cherry are the coffee beans with which we are so familiar. The Hawaiian Islands have the perfect geography and weather to support the coffee trees and allow them to blossom starting in February or March. By May, the coffee cherries are beginning to form. They are ripe by September, and that's when the cherries are almost ready to be picked.
The harvesting takes place between October and December. Often, harvesting is done round the clock in three shifts of workers. This allows the finest cherries to be picked one by one in the shortest amount of time. During this process, only the ripened fruits are harvested, which means that hand-pickers return to the same trees and produce as the coffee cherries are ready. Sometimes, the pickers return to the same tree up to 8 times. After the Maui coffee cherries are harvested, they are delivered to the processing plant within the shortest period.
There are two different processing methods - dry and wet processing. Dry production is the process that requires the fruit to be dried by direct sunlight or on the raised screens. At this phase, fermenting, water-based sorting and skin peeling take place. This results in the dried coffee cherries turning into hard, dark brown pods. The green pulp and a green seed are then removed from the skin of the pod, and the remaining parchment layers are pounded by hand.
This hand process helps to eliminate the defects. Wet processing is also known as washed coffee. This changes the natural product into a green espresso bean for cooking. Amid this procedure, water is utilized at the wet plant to transport the seed through the proceedings. This permits a snappier and less demanding technique for expelling deserts since they glide at first glance. In customary wet handling, the wet factory is the place the external skin of the organic product is evacuated - or the espresso is pulled, as the agriculturists say.
After the flawed beans are evacuated, the staying astounding beans are aged, washed and dried. These can be dried by direct sunlight on a screen or patio, or they can be dried using a mechanical dryer. The final step in the Maui coffee production is the sorting step, which takes place in the dry mill.
There is a color sorter where an electronic eye scans each bean and checks it for color. This is how the finest coffee beans are selected, and the rest are rejected. Selection is highly critical because the quality of the beans impact the quality of the coffee. Hawaii has gained the reputation of producing the finest coffee worldwide, and this bean selection process is essential to maintaining that quality.
Before the product is labeled as 100% pure Maui coffee, each batch is graded and capped according to a very strict grading system.Taste the best Maui has to offer at Akamai Coffee Co.
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