Sop Name Coffee Introduction

Sop Number

Version 1.0

Version Date Jun 26, 2013

Author Marcelo Pereira Magnere

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Coffee Introduction

1. History2. Biology3. Production4. Processing5. Ethiopian Coffee Characteristics6. Specialty Coffee

Coffee History

The first coffee plants are said to have come from the Horn of Africa on the shores of the Red Sea. Originally, coffee beans were taken as a food and not as a beverage. East African tribes would grind the coffee cherries together, mixing the results into a paste with animal fat. Rolled into little balls, the mixture was said to give warriors much-needed energy for battle. Later, around the year 1000 AD, Ethiopians concocted a type of wine from coffee berries, fermenting the dried beans in water. Coffee also grew naturally on the Arabian Peninsula, and it was there, during the 11th century that coffee was first developed into a hot drink. The so-called stimulating properties of coffee were thought by many during these ancient times to give a sort of religious ecstasy, and the drink earned a very mystical sort of reputation, shrouded in secrecy and associated with priests and doctors. So, it is not surprising that two prominent legends emerged to explain the discovery of this magic bean. According to one story, a goat-herder noticed that his herd became friskier than usual after consuming the red cherries of a wild coffee shrub. Curious, he tasted the fruit himself. He was delighted by its invigorating effects, and was even spotted by a group of nearby monks dancing with his goats. Soon the monks began to boil the bean themselves and use the liquid to stay awake during all-night ceremonies. The cultivation of coffee began sometime in the fifteenth century, and for many centuries to follow, the Yemen province of Arabia was the world's primary source of coffee. The demand for coffee in the Near East was very high. The beans leaving the Yemeni port of Mocha for trade with Alexandria and Constantinople were highly guarded. In fact, no fertile plants were allowed to leave the country. Despite the restrictions, Muslim pilgrims from across the globe during their pilgrimages to Mecca managed to smuggle coffee plants back to their homelands, and coffee crops soon took root in India.

Coffee also made its way into Europe around this time through the city of Venice, where fleets traded perfumes, teas, dyes and fabrics with Arabic merchants along the Spice Route. The beverage eventually gained popularity with the masses when street lemonade vendors began selling it in addition to cold beverages. Many European merchants grew accustomed to drinking coffee overseas and brought it back with them. By the middle of the 17th century the Dutch dominated the world's merchant shipping industry, and they introduced large-scale coffee cultivation to their colonies in Indonesia on the islands of Java, Sumatra, Sulawesi and Bali. Coffee arrived in Latin America several decades later, when the French brought a cutting of a coffee plant to Martinique. But when a rare plant disease spread through the coffee fields of Southeast Asia in the mid 19th century, Brazil emerged as the world's foremost coffee producer, an honor the country still holds today.

Today, coffee is the most popular drink in the world, only second to water.

There are three common type of coffee commercially available in the world Arabica, Robusta and Liberica.

Biology

Coffee Liberica

The Coffea liberica accounts for only 1% of the world production and market, it´s caffeine content is extremely high as much as three times the amount on arabica coffees, it is mainly used in the pharmacy industry, the tree grows up to 9 meters in height, producing larger cherries than those found on Coffea arabica trees. This coffee was brought to Indonesia to replace the arabica trees killed by the coffee rust disease at the end of the 19th century. Liberica coffee tastes more like coffee robusta than like the more popular arabica. It is still found in parts of Central and East Java today.

Liberica is a major crop in the Philippines. The town of Lipa (now Lipa City) became the biggest producer of arabica in the 1880s, but collapsed when the coffee rust disease arrived in the 1890s, killing almost all coffee arabica plants, which threatened the variety with extinction. Today, the provinces of Batangas and Cavite in the Philippines are producers of a variety of liberica known as 'Baraco'.

Coffee Arabica

The coffee plant is an evergreen shrub, classified under the genus Coffea, and part of the botanical family Rubiaceae. There are several species of Coffea, the finest quality being Arabica, which today represents 70% the world’s coffee production.

Arabica originated in the highlands of Ethiopia. It is sensitive to hot and humid conditions, and grows at altitudes from 700 to 2500 meters above sea level. Arabica grown at higher altitudes is associated with the emergence of higher quality characteristics during roasting.The coffee bean is actually the seed of the coffee plant, found inside a red fruit often called the cherry. Each cherry contains two seeds (beans) surrounded by a membrane called the

parchment, and a layer of sweet pulp. Arabica beans are fairly flat and elongated, with a sinuous groove.

Genetically Arabica is the only species with 44 chromosomes of Coffea. Chemically, Arabica’s caffeine content varies from 0.9 to 1.7% of each bean’s volume.

Coffee Canephora or Robusta

Coffea canephora, is popularly known as Robusta due to the resistant nature of its plant. Discovered by Dutch botanists in the former Belgian Congo, it was introduced in Southeast Asia in 1900 after coffee rust disease wiped out all coffee cultivation in Ceylon in 1869 and destroyed most low altitude plantations in Java in 1876. Growing as a shrub or small tree up to 10 meters in height, Robusta is self-sterile and exists in many different forms and varieties in the wild.

Cultivated in West and Central Africa, throughout Southeast Asia and to some extent in Brazil, its cross-bred varieties are often hard to identify, but two main types are generally recognized: Robusta, or up-right forms, and Nganda, or spreading forms.Robusta fruit is rounded and takes up to 10 months to mature. Its oval shaped seeds have two sets of chromosomes (22 total) and are usually unwashed, or dry-processed. Smaller than those of Coffea arabica, Robusta beans contain nearly twice as much caffeine (2-4.5%

against 1.1-1.7%). Quality Markedly bitter and less aromatic than Arabica, the robust and full-bodied Robusta is widely used in blends.

The main producers of Robusta coffee include:

Africa: Ivory Coast followed by Uganda, Cameroon, Madagascar, Gabon, Angola, Zaire and other African nations.

Brazil: known as Conilon, a relatively mild Robusta.

Indonesia: Sumatra (Medan, Padang, Palembang), Bali (Buleleng), Ujung Pandang from Sulawesi (formerly Celebres), Timor and Java (Djakarta, Demarang, Surabaya) bitter taste, sometimes fermented with consequent flavor, generally low quality.

Vietnam: a rising producer and currently the world largest producer.

Production

Arabica coffee, or jasminum arabicum laurifolia, has always grown wild in the forests of the south-western highlands of the Kaffa and Buno districts. The total area covered by Arabica and other types of coffee is about 400,000 hectares. This directly or indirectly affects the livelihoods for over 15 million people in this county. Ethiopia's economy is based on agriculture. Currently agricultural activities represent 45% of the GDP, 85% of employment, and 90% of foreign exchange earnings.

Coffee still grows wild in Ethiopia's mountain forests. Ethiopian farmers cultivate coffee in four different systems, which include forest coffee, semi-forest coffee, garden coffee and plantation coffee. About 98% of the coffee in Ethiopia is produced by peasants on small farms and it is the country's most important export. There are about 700,000 coffee smallholders in

Ethiopia, of which 54 percent are in semi forest areas. Coffee has been part of their indigenous cultural traditions for more than 10 generations.

Ethiopian coffee is one of the most popular coffee origins in the world. However, Ethiopia must compete and partner with the coffee companies, which generally have more market power and earn higher profits. In 1952, the government developed a coffee classification and grading system and then modified it in 1955. Ethiopian coffee certification began after the establishment of the National Coffee Board of Ethiopia (NCBE) in 1957. The NCBE's aims were to control and coordinate producers, traders, and exporters interests and to improve the quality of Ethiopian coffee. More recently, partnerships with small-scale Fair Trade roasters, have helped the Ethiopian farmers find a fairer deal for their coffee.

The coffee production in Ethiopia is critical to the Ethiopian economy with about 25% of the population depending directly or indirectly on coffee for its livelihood. In 2012, coffee exports accounted some $841,7 million, 196,119 tons, equivalent to 34% of that year's total exports.

Ethiopia is the world's fifth largest producer of coffee after Brazil, Vietnam, Indonesia and Colombia. It is Africa's top producer, with 8,100,000 bags in 2012. 30% of it, it´s considered Specialty Coffee and it is exported, the other 70% is almost totally consumed by Ethiopians, the country leads the continent in domestic consumption. The major markets for Ethiopian coffee are the EU (about half of exports), East Asia (about a quarter) and North America.

Map of coffee bean production: r for C. robusta, a for C.arabica, and m for both species

RANK COUNTRYTOTAL PRODUCTION

(x1000 Bags) WORLD MARKET

SHARE (%)

1 Brazil 43,484 322 Vietnam 20,000 153 Indonesia 8,250 64 Colombia 7,800 65 Ethiopia 6,500 56 Peru 5,443 47 India 5,333 48 Honduras 4,500 39 Mexico 4,300 310 Guatemala 3,750 3

11Other

Countries26,574 19

The total area used for coffee cultivation in Ethiopia is estimated to be about 4,000 km2, the size is unknown due to the fragmented nature of the coffee farms. The way of production has

not changed much since the 10th century, with nearly all work, cultivating and drying, still done by hand.

The revenues from coffee exports account for 28% of the annual government revenue,

The Coffee and Tea Authority, part of the federal government, handles anything related to coffee and tea, such as fixing the price at which the washing stations buy coffee from the farmers. This is a legacy from a nationalization scheme set in action by the previous regime that turned over all the washing stations to farmers cooperatives. The domestic market is heavily regulated through licenses, with the goal of avoiding market concentration.

Processing

There are two ways the coffee is processed in Ethiopia, washed and unwashed coffee types.

Wet Process (Washed Process)

A machine (depulper) breaks away the cherries' outer skins, removing most of the pulp. To loosen the remaining sticky coating called mucilage, the beans are placed in large water tanks to ferment for 24 hours. They are then thoroughly washed and left to dry on patios in the sun for 1-3 days and/or machine-dried. After the beans have rested, for a few months (6-10 weeks), a hulling machine removes the final layer of “parchment” skin surrounding the bean.

Dry Process (unwashed, “natural” process)

In this method, the ripe cherries partially dry while on the tree, then they are picked and spread out in the sun on patios to dry while still intact for another 2-3 weeks. Finally, the dried cherries, with the beans inside, are put through hulling machines to remove the dried pulp, and parchment skin.

Semi-dry (Honey, Semi-washed, pulped natural)

This method is not common to Ethiopia and it is a hybrid of the wet and dry process. The cherry fruit´s outer skins are removed with most of the mucilage left intact around the beans. The coffee is then patio-dried until desired moisture levels are achieved. Finally, it is dry-milled to remove any remaining dried pulp and parchment skin.

The drying operation is the most important stage of the process, since it affects the final quality of the green coffee.

The washed coffee types which are wet processed are Limmu, Tepi, Bebeka, Yirgachefe and Sidamo coffee. The new crop season for the washed coffee types starts in the month of October/November.

The unwashed or sun dried or natural coffee types are Jimma, Lekempt (Ghimbi), Sidamo (has both washed and unwashed varieties) and Harrar coffee. The new crop season for the unwashed coffee types starts in the month of January/February.

More than 90% of the nation’s harvested coffee is organically produced. The inherently superior quality of Ethiopian highland Arabica coffee is unmatched, particularly in flavour and aroma.

Ethiopian Coffee Characteristics

High land coffee varieties

Coffee which grow at an elevation of 1400 meters above sea level.

1 Limu Coffee:- A wet processed coffee, deeply dimensioned nut toned aroma; well balanced of good acidity and body; good fine quality, winy spicy flavor is the attraction in this coffee.

2. Jimma Coffee:- A natural sun dried coffee; fair light medium acidity, good heavy body, fair average quality; hard balanced cup flavor. A coffee with tastes that have a hint of nut toned aroma and pleasant after taste is the attraction in this coffee.

3. Lekempt (Ghimbi) Coffee:- This coffee has good acidity, medium body and pleasant body and pleasant fruity flavor. A gourmet grade coffee that brings strength laced with flavor.

4. Yirgachefe Coffee:- This coffee has unique flavor; medium to pointed body, well balanced cup of Mocha. It is also flowery and spicy in the aroma.

5. Sidamo Coffee:- This coffee has two varieties, natural (sun-dried) and Washed Coffee types. Its distinct inherent quality of balanced acidity and body of good quality is the uniqueness of Sidamo coffee.

6. Harrar Coffee:- It is one of the oldest coffee beans still produced and is known for its distinctive fruity, wine flavor. The bean is medium in size, with a greenish-yellowish color. It has medium acidity and full body and a distinctive mocha flavor. Harar is a dry processed coffee bean, with sorting and processing done almost entirely by hand. Though processing is done by hand, the laborers are extremely knowledgeable of how each bean is categorized. Harar beans can be divided into three categories: Longberry, Shortberry, and Mocha. Longberry varieties consist of the largest beans and are often considered of the highest quality, in both value and flavor. In some cases this is true but more often than not it's just a marketing pitch. Shortberry varieties are smaller than the Longberry beans but, are considered a high grade bean in Eastern Ethiopia where it originates. Also the Mocha variety is a highly prized commodity. Mocha Harars are known for their peaberry beans that often have complex chocolate, spice, and citrus notes.

Low land coffee varieties

Coffee which grow at an elevation of 1400/1500 meters below sea level

1. Tepi Coffee: This coffee has hard rather ordinary less to good acid flavours. Actually smooth after taste is the attraction of this coffee.

2. Bebeka Coffee: A coffee with good body, less acidity and smooth after taste is its attraction.

Specialty Coffee

Specialty coffee is defined as a crafted quality coffee-based beverage, which is judged by the consumer (in a limited marketplace at a given time) to have a unique quality, a distinct taste and personality different from, and superior to, the common coffee beverages offered. The beverage is based on beans that have been grown in an accurately defined area, and which meet the highest standards for green coffee and for its roasting, storage and brewing.

Specialty-grade coffee differentiates itself from commercial grade in the following areas:

Species: There are two primary species of coffee, Arabica and Robusta. All specialty grade comes from the top 10% of Arabica, whereas, most commercial-grade coffee comes from Robusta and lower grade Arabica.

Location/Altitude: Specialty coffee is grown at high altitudes 700-2000 meters, above sea level, and flourishes in an equatorial climate, abundant rainfall, sun and mild frost-free temperatures. Commercial-grade (Robusta) coffee is grown at low altitudes.

Labor/Handling: Specialty coffee is hand-picked on mountain terraces and laboriously sorted by size and appearance for grading. Commercial grades are mass produced and mechanically harvested with less stringent screening methods.

Flavor: Arabica trees produce a more delicate, flavorful coffee. Specialty coffees, like wine grapes, derive their flavor from the soil conditions, micro-climate and preparation methods of their region.

Each region has distinctive characteristics:

Central and South American coffees are generally light to medium bodied with lively, effervescent qualities (also known as palate acidity). The volcano regions of Guatemala, Costa Rica, and Panama produce coffee that has spicy, chocolatey, and complex flavors.

African coffees combine the sparkling acidity of the best Central Americans with aromatic, floral and winy (berry-like) notes.

Indonesian coffees are at the opposite end of the scale from Latin coffees. They are usually full-bodied (mouth-feel, weight of the coffee) and smooth with low acidity, possessing an appealing earthy and nutty quality.

Production values are critical to quality

Processing must take place to remove the coffee beans inside the cherry after harvesting. The method chosen (wet, dry, semi-dry) and the care taken during the milling and screening process will influence quality and flavor. Wet-processed coffees tend to have a cleaner flavor, while dry-processed coffees exhibit a heavier body.