Exportation of feeding


COFFEES





TYPES OF COFFEE
There are many kind of coffee trees related to their species, variety, type of crop, habitat, etc. , and more than seventy species of coffee, even though there are just four or five which are taken on account commercially speaking, being the two main ones, Coffea Arabica and Coffea Canephora, the 70% y 28% from the crops, respectively.

COFFEA ARABICA
Is an evergreen bush, with opposite branch and leaves, elegant in its youth and wider in its ripeness. In its wild condition, without pruning, it can reach 10 m. tall. Along the leaves they grow the flowers, white, with a scent reminding jasmine, which are going to make coffee berry to grow.
The Arabica coffee comes from high plateaus from Ethiopia, extending all over the world, mainly along the tropical area of South America. Among its varieties, are specially famous Bourbon, very appreciated, Maragogype, Typica, Amarella, Moka, which produces a high quality coffee, Caturra.

COFFEA CANÉPHORA
This is an expanding crop, among other reasons because of its intense and recent production in Vietnam. It is cropped in Indonesia and Africa, where was discovered in XIX century.
This is a bush which can grow till 12 m. high, with long branches and 35 cm. leaves, twice one of Arabica. The type of flower and berry are similar to the one of Arabica, with a difference which is that grains are smaller . This species is much more resisting than the Arabica and has a better productivity. Its main varieties are Robusta, which takes a 90 % of its specie and named this way due to its special resistance to typical pests and to the lack of water, and Kouillou and Niaouli.
Generally speaking, the Arabica coffees are more appreciated, and on respect to its sensory values, aroma is more intense, flavour is finest and rich, acidity is higher, is a less dense coffee and its caffeine percentage is less than in the Robusta.

SELECT BLEND OF CARIBEAN COFFEES

The blend of selected varieties of coffee increases its values, as well as with the toasting process, being fundamental to get the maximum level on flavouring and tasting of coffee.
They are usually blended several types of coffees to make the flavours and scents preferred by consumers. The same way for producers not all the grains have the same costs of production according to its origin, directly in relation to its quality… This is the reason why the blend is made to lower costs getting at the same time the optimum level of satisfaction for consumers.


TOASTING AND PACKING PROCESS MADE IN SPAIN

Toasting is the most important operation in the process of getting the coffee, because by means of it takes place the chemical transformation which makes coffee so delightful.
Coffee can not be made from green grain, it is just with the toasting when the aromatic and flavour components which are in this plant appear in the drink. The toasting process is so important as the same coffee, as far as a failed toasting can mean the waste of the best blend. When toasted, coffee wastes between a 15 and a 20 % of its weight, can double its volume and changes its colour to a brown more or less dark depending on the grade of toasting, and what is more remarkable, its basic components, as sugars, fat and proteins suffer a transformation and create the typical flavour and scents, which make the attractive of coffee. Other feature provided by toasting is the solubility of coffee after its grinding, indispensable for its correct infusion.