First things first, we are going to start with the base of a great cup of coffee: green beans. The raw un-roasted coffee is critical to your cup. Coffee is grown in about 80 countries, mainly in the tropical regions of the world. All coffee is not the same and that includes coffee in its green form. Many factors can affect taste. One major factor is defects. Defects usually determine whether a good coffee is considered great or below average. Harvest selection and sorting is crucial. Please see below:
This is an image of commercial grade coffee. This is the grade of coffee you would usually see in canned supermarket coffee. Actually, this is probably some of the best commercial grade you will ever see. You see, most of the cheap coffee that is bought by the supermarket coffee roasters is in even worse condition. They usually buy green coffee that contain the defects like you see to right, but on top of that it is sometimes up to 5 to 10 years old!! You see those black dead beans? Those little land minds ruin an entire batch of specialty grade coffee. They impart some of the worst sour, bitter flavors into a cup of coffee. As you can see this small sample is loaded with them. That age and those defects contribute to the major "yuck" taste found in commercial grade coffee. Is it cheaper? Yes. Does it taste bad? Yes.
The photo you see to your left is a sample of the coffee we use at BeanFruit Coffee Company. As a matter of fact, this was a sample taken from our Brazil Daterra Farms: Bruzzi coffee. This is called specialty grade coffee. Most if not all of the defects have been removed prior to being offered for sale. The coffee cherries were picked and sorted selectively. As you can see, the coffee looks uniform. On top of the defects being removed, this coffee was tasted multiple times to see if it has the quality to make the grade of specialty coffee. This is the top 2% of the coffee produced in the entire world. It makes all the difference in your cup. Does it cost a bit more? Yes. Is it delicious? Absolutely.