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www.PerfectDailyGrind.com  📲Digital Coffee Publication 📰Global Coffee News & Information 🇪🇸 Hablas español? Síguenos @pdgespanol 👇Click to Read Latest Article👇

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Indonesia has a lot to offer the coffee world. Like every coffee origin, there are unique micro regions within it. And today, we’re looking at one with an exceptional cup profile, favoured by specialty roasters: Toraja, Sulawesi👉Link in bio! #PerfectDailyGrind 📸Credit: @theqcoffee

Ever tried a coffee from Toraja, Sulawesi? It’s not your typical Indonesian coffee profile. You can expect a sweet, fruity, and clean cup with spicy notes. Discover what makes Toraja unique in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @theqcoffee

Why would producers and buyers want to work with micro-cooperatives? Because by banding together in small groups, farmers are able to establish relationships with buyers that emphasise cup scores, long-term partnerships, and transparency. Read more about this in today’s article👉Link in bio! #PerfectDailyGrind

In Brazil, the majority of coffee cherry picking is mechanized🚜 When they are not able to use machines, they sometimes use these automatic "hands" to pick the coffee cherries🍒 #PerfectDailyGrind

In Kenya, smallholder farmers used to join large cooperatives to sell their coffee – ones with up to 12,000 members. But relaxed regulations now allow them to form micro-cooperatives. Learn what this means for roasters, exporters, and producers in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @collaborativecs

Why are some of Kenya’s producers choosing to work in micro-cooperatives? And how can we expect this new trend to impact quality, transparency, and sustainability in the coffee industry? Discover the answers in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @ekaufmann

Kenya’s coffee industry is changing. We’re seeing the rise of the micro-cooperative and single estate coffee. But why? And what does this mean for green bean buyers? Find out in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @jorgensenkaffebrenneri

Have you ever tried cupping cascara? Whether you’re a casual consumer or a cafe owner testing samples, discover how to evaluate cascara quality in today’s article. We explain the different kinds of cascara, how to cup it, and what flavour profiles you can expect👉Link in bio! #PerfectDailyGrind 📸Credit: @nomadtradingcompany

Cupping speed is definitely needed when you need to cup 5000 cups per day!☕⚡#PerfectDailyGrind #Brazil

When cupping cascara, we always begin with a visual evaluation. Is it husk or pulp? Is it dry to the touch? What color is it? Because just like with coffee, consistent color is very important. Find out more about cupping cascara in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @nomadtradingcompany

Brewing cascara? The ratio you use will affect the flavor profile. At a 4% strength, you can expect wood, vanilla and black cherry to dominate. But a stronger brew will bring out strawberry, bergamot and cacao nibs. Learn more about cascara cupping in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @selo_coffee_fruit

Not all cascara tastes the same. Husk (which comes from natural coffees) is sweeter, lower in acid, and more mellow with molasses, cedar, vanilla, and red berry notes. The pulp (washed/honey coffees) has bright acidity – think clementine, watermelon, and grape notes. Learn more in today’s article👉Link in bio! #PerfectDailyGrind 📸Credit: @nomadtradingcompany

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