onsdag 2 september 2009


Anacafés skin till google earth

I takt med att fler och fler vill veta var kaffet kommer ifrån som de köper utvecklas specialkaffet allt mer. För fyra år sedan började branschorganisationen Anacafé att kartlägga alla plantage i Guatemala med GPS koordinater samt dela in landet i olika odlingsregioner baserat på de olika klimaten som fanns i landet.

GPS positionerade plantage i Acatenango

Mama Cata Estate från Panama har GPS bestämt sina olika odlingslotter

Idag finns det plantage som marknadsför sig med att de kartlagt sitt/sina plantage och odlingslotter med GPSkoordinater. Det senaste kaffet som vi har fått hem från Panama har gjort detta. Fick följande svar när jag frågade dem var det kommer ifrån och hur det odlas:

" Hi Filip!

Our coffee is grown in the Region of Boquete, Micro Region of Alto Quiel, and inside the MAMA CATA ESTATE farm Location 8º48´36.73´´N & 82º28´14.17´´ W, at 1533 m.a.s.l. aproximately.

The Terroir, the climate and the caturra trees give its unreplicable character. The soil is indeed Volcanic, Black and moisty in appearance, but it´s composition varies as seen through continuous soil samples, with in the farm lots.

MAMA CATA SPECIAL LOTS. This lots are also from the farm of MAMA CATA ESTATE. The farm itself has been sectioned by Lots, using GPS coordinates. This lot definition permit us to handle incredible amounts of information, such as the varietal % & location by lot, soil composition, health of lot, production, ..... But it resumes to one thing: ripeness & timing in the picking. Great Lots of coffee come from Great coffee Harvesting.

Once the lots are picked are identified and taken separately to the Mill with all the traceability from the farm. There a traceability follow-up is continued and depulped in dry, using recycling of small amount of water for transportation and weight selection trough a canal. The coffee (depending on the weather, monitored with weather stations) is then placed in the patio and dried during night (gaining some quality, time and money if possible) or done very early in the morning until about 14.OO HRS for one day, then placed in the drum dryers for about "36 drying hours", taking in consideration moderated stops for cooling the coffee for evening it out, thus resulting in better cup. The lots of coffee then are cooled down completely, cupped for defects mainly, and packed for dorm in the selected storage keeping each lot separate with its trace, waiting for the desire purpose."