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1 COFFEE GROWING REGIONS
Coffee thrives in equatorial areas at altitudes of between 200 - 2000m, where the climate alternates between dry and damp with moderate temperatures of 15°-25°.
2 HISTORY OF COFFEE
There are many legends as to the life and origin of coffee, however archaeological evidence suggests that roasted coffee was being used as early as 800 AD in the Middle East. In 1600 AD coffee is introduced to Europe, not only as a medicine but as a beverage. The response saw the 17th century being defined by a plethora of café openings across the continent. By the end of the 18th century coffee was being grown around the world and has subsequently become one of the biggest industries on earth, with some countries’ economies been based entirely on the export earnings of coffee.
3 THE FASCINATING JOURNEY FROM BEAN TO THE WORLD'S MOST POPULAR BREW
Coffee has its historic roots in East Africa, in the region that is today known as Ethiopia. A goat herder called Kaldi, noticed that his goats were rather frisky after eating certain berries. He tried some himself and also experienced renewed energy. Monks became aware of the rejuvenating effects of eating the coffee berry. They
started drying the berries in order to transport them to distant monasteries. The berries were reconstituted in water and eaten while the liquid got drank in order to provide stimulation for more awakened time of prayer. The berries eventually found their way into to the Arabian Peninsula and were first cultivated in the region today known as Yemen.
Coffee was introduced to the European continent via the Venetian trade merchants. Initially viewed as “the drink from the Devil”, the liberating beverage was eventually blessed by the Pope, by then a converted coffee drinker himself. By the 1700’s coffee arrived in America. A single plant, nurtured by a French infantry captain on its long
trans-atlantic journey, was transplanted to the Caribbean Island of Martinique. It was the predecessor of over 19 million trees on the island - within 50 years.
In protest to the excessive taxes levied against tea by the British crown, coffee was finally declared the national drink of the United States by the Continental Congress. Today coffee is the world’s most popular beverage. Over 400 billion cups are consumed every year.
4 THE DRINK OF DEMOCRACY
Coffee has become synonymous with great moments of sharing, fulfillment and friendship. It has grown in stature, cup after cup, along with liberalised social trends. Coffee was at the centre of the café societies of Paris, enjoyed in the company of the intelligentsia of the day. This inspirational beverage spurned long, deep and rich conversations amongst artists, poets, philosophers and social reformers. Picasso, Jean-Paul Sartre, Simone de Beauvoir, Jean Cocteau and many other fine thinkers drew inspiration from sipping rich aromatic coffee, deep into the early hours of the morning.
To this day, what other brew can inspire and reward, or draw a crowd the way our coffees do? We’ve always shared great company and today Ciro is the undisputed crowd puller with the captivating origins, alluring aromas and rewarding flavours of our growing, inspired range of filter coffees. .
5 HARVESTING
Hand-picking the finest beans from the East African highlands to the verdant hills in South America and yields rooted in the rich volcanic soil of the Indonesian Islands.
Each coffee growing area from around the world produces coffee with it’s own distinctive characteristics. The specific blend that you ultimately choose, will be infused with the unique characteristics offered by the region of its origin. Ciro ensures that only the highest quality Arabica and Robusta coffee beans from around the world
are selected to finally go into our packs.
To start with, the beans are ordered against a sample by the coffee buyer and coffee taster.
The procured beans are then tasted against a shipping sample and then once again tested on arrival.
These controls are conducted before the beans get stored in the green bean facility.
Each bean will have it’s own story to tell. A journey you will ultimately share at the moment of taking that first satisfying sip, as you ponder the misty hills of the African highlands and beyond.
6 THE FINE ART OF BLENDING
Selections are carefully roasted and blended to create our range of quality blends to suit each palate. The blend is sampled by the roastmaster to ensure the correct quality and taste characteristics are found in the specific blend. After this process the blend is grinded to the strict grind specifications. The coffee blend is then sealed in
the degassing bin, preventing oxygen from penetrating and diminishing the quality of the coffee.
7 DEVELOPING THE CHARACTER OF EACH AND EVERY HAND SELECTED BEAN
Roasting coffee beans should be viewed as a process that combines art and science. The aim of the roaster is to unlock the full potential, and specific nuances, inherent in the green bean. He will ultimately bring out the unique characteristics of a specific coffee from a specific region, in the cup. To achieve the desired results, Ciro uses the
state-of-the-art air convection roaster method for filter coffee. By employing the latest roasting technology with short roasts we manage to ensure flavour retention of the bean. This process ensures a quick expansion of the coffee bean, which in turn delivers a fresher, more flavourful product. The beans are roasted according to their
origin in order to optimise the development of the taste characteristics of each region from where they originate. Once roasting is completed, the beans are discharged from the roaster, cooled down and packed within 48 hours - to ensure optimal freshness.
8 STRINGENT STEPS TO ENSURE THAT FIRST SATISFYING SIP
Premium coffee has over 10 quality checks and scientific analyses that are implemented on all coffee products roasted at our factory. The factory has also been recommended for ISO9001 and HACCP certification.
- Moisture Content of green bean analysis. We ensure that the moisture content of the green beans we buy is below 11%. Any percentage above this simply means that we buy water rather than the desired body and density required.
- After each roast a sample is drawn and tasted.
- Roasted samples are checked against the correct colour apec by roast, i.e. mediumroast, using a Probat Coloret.
- Moisture percentage is checked after roasting. We ensure that the moisture does not exceed 3.5% in order to maintain the coffee's shelf life.
- Grind analysis is checked by coffee type using the Rotap Testing Sieve - the particle distribution allows for proper extraction of colour and flavour during filtration.
- Packets are weighed.
- Oxygen content of packs are checked to avoid the coffee going stale and to prolong shelf life. oxygen and light has an adverse effect on coffee.
- All packaging has a barrier to retain freshness.
- Ongoing orgonoleptic tasting is conducted by the Roastmaster. A stage referred to as cupping - a standardised way of evaluating body, aroma and acidity of the coffee. This process facilitates sample roasting and taste testing for quality.
- Cupping is a process whereby the cupper would slurp the coffee from the edge of a spoon, in a quick manner that allows some air to combine with the brew, coating the entire inside of the mouth. In this manner the cupper can experience an heightened impression of the coffee's flavour. In addition the taster may evaluate the body of the coffee by "chewing" the liquid in the mouth.
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