This is the most comprehensive material about the origin of the coffee.
In the first part Willem Boot will help you to understand the long path of the coffee seed from the flower into the cup focusing on quality determinants. After this course module you will be able to understand why some coffees taste better then others, what gives them a specific flavor profile, how is the coffee selected for different quality levels, what are the causes of the coffee defects and much more.
In he second part Willem will guide you through his experimental coffee farm. Coffee from Finca La Mula won Best of Panama in 2014.
We also prepared you a giant reference library of arabica varietals, coffee diseases, farming practices and much more so you understand the origin aspect of the coffee.
Many coffee professionals neglect this topic even-though the coffee farm and the processing mill are the places where the quality of the coffee is determined. Do not be one of them and start learning now!
|Growing, Harvesting and Processing Coffee|
|The Coffee Farm||00:08:00|
|The Life Cycle of a Coffee Cherry||00:08:00|
|Processing Coffee – The Washed Process||00:12:00|
|Processing Coffee – The Washed Process – Drying||00:16:00|
|Processing Coffee – The Pulp Natural and Honey Processes||00:09:00|
|Processing Coffee – The Sun Dried Natural Process||FREE||00:09:00|
|Last Steps Before Shipping to Coffee Roasters||00:08:00|
|The Coffee Farm - case study|
|Intro into Finca Sofia||FREE||00:04:00|
|Experimental Micro Climates||00:07:00|
|Green tip, bronz tip Geisha plant… which one is the best?||00:02:00|
|Erosion Prevention and Nitrogen Fixing Plants||00:02:00|
|Slow growth and thoughts on the hormonal system of the coffee tree||00:03:00|
|Terraces on Finca Sofia||00:01:00|
|Green tip, bronz tip Geisha plant||FREE||00:02:00|
|Ojo De Gallo||00:03:00|
|Roots On Branches||00:01:00|
|Sustainability, Ecology, Climate Change|
|Composting – Finca Bambito, Panama||FREE||00:03:00|
|Waste Water Processing||00:02:00|
|Climate Change – Finca Palmira, Panama||00:09:00|
|Processing Coffee at Origin|
|Small Scale Processing Mill||00:03:00|
|Storing Parchment Coffee-Reposo||00:05:00|
|Researching DNA and Origin of Geisha|
|Why is Geisha so Special?||00:00:00|
|Genetic Properties of Arabica||00:00:00|
|Journey to Find Roots of the Geisha||00:00:00|
|Research Protocol Behind Discovering the Origin of geisha||00:00:00|
|Variety Spice of the Coffee||00:00:00|
|Processing 1 – Fruity, Fermented and Everything in Between||00:00:00|
|Processing 2 – Wet Dry and Everything in Between||00:00:00|