Dark Roast Whole Bean Coffee, Lab Tested,1,555 ml Caffeine Per 12 Ounces - Devil mountain Coffee

1. Coffee Processing The Journey From Seed To Cup

2. Planting Coffee seeds are typically planted in large fields In shaded nurseries. The seedlings are periodically watered and shaded by bright sunlight until they are hearty enough to be planted permanently and the planting takes place during the wet season.

3. Harvesting It will take around 3 to 4 years for the newly planted coffee trees to bear fruit, depending on the variety. It is called cherry fruit and turns a bright, dark red when it is ripe and ready to harvest. All the cherries, either by machine or by hand, are stripped off the branch at once.

4. Processing the Cherries Once the coffee is selected, processing must start as soon as possible to avoid spoilage of the fruit.Coffee is manufactured in one of two ways, depending on the location and local resources:The Dry Method and The Wet Method.

5. The Dry Method The Dry Method is the old coffee processing method that is still being used in many countries where water resources are minimal. Simply spread the freshly picked cherries on large surfaces to dry in the sun. This may continue for several weeks for each batch of coffee, depending on the weather, until the moisture content of the cherries drops to 11%.

6. The Wet Method Upon processing, the Wet Method extracts the pulp from the coffee cherry so that the bean is dried with only the skin left on the parchment.First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean. First, a pulping machine passes the freshly harvested cherries to separate the skin and pulp from the bean.They are passed through a series of rotating drums which separate them by size.After separation, the beans are transported to large, water-filled fermentation tanks.

7. Exporting the Beans The milled beans, now known as green coffee, are packed onto ships in either jute or sisal bags loaded into shipping containers, or bulk-shipped in plastic-lined containers.

8. Depending on a combination of factors, such as the condition of the beans, the climate, and the altitude. They will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment. When fermentation is complete, the beans feel rough to the touch. The beans are rinsed by going through additional water channels and are ready for drying.

9. Milling the Beans Coffee is processed in the following manner before it is exported: Hulling:Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Polishing: It is an optional process where any silver skin that remains on the beans after hulling is removed by machine. Grading and Sorting: It is done by size and weight, and beans are also reviewed for color flaws or other imperfections.

10. Tasting the Coffee Coffee is tested for consistency and taste over and over again. This procedure is called cupping and typically happens in a room constructed specifically to promote the process.

11. Roasting the Coffee Roasting transforms green coffee into the aromatic brown beans we buy in our favorite shops or cafes. Most roasting machines hold around 550 degrees Fahrenheit temperature. After roasting, the beans are immediately cooled either by air or water.

12. Grinding Coffee A proper grind is aimed at obtaining the most flavor in a cup of coffee. The method of brewing depends on how coarse or fine the coffee is ground.The length of time the ground is in contact with water generally determines the ideal degree of grinding, the finer the grind, the faster the coffee should be prepared.

13. Thank you From The Producers of World’s Strongest Coffee Devil Mountain Coffee