The Origin of Coffee
The tree Coffea Arabica originates in the high mountains of Ethiopia.
The legend tells the story of a Kaldi the goat herd, who saw his goats eating the berries from the coffee tree and dancing joyfully.
Kaldi brings the fruits to the local monastery. The monk argues about his discovery and throws the coffee cherries in the fire. Curious about the fragant fumes, the monks come and gather around the burning coffee. The roasted beans that’s left are quickly raked off the embers, ground and thrown in boiling water, to make the first ever coffee infusion. The monks would later use the energetic brew regularly to stay awake during the prayers.
Coffee cultivation and trade first appears in Ethiopia in 500 BC, and, a short ride across the sea, in the town of Mocha, in Yemen, and spreads across the Arabic Peninsula, where coffee cherries were fermented and made into a wine called Qahwa
The precious beans were jealously kept in the continent for a long time and exported beans sterilized to ensure the monopoly. Another legend says the pilgrim Babu Adan smuggled 7 coffee beans from back to his home in India. Also, the cultivation spreads in North Africa, and the Dutch would later plant coffee trees in India and South and Central America, trading in Europe the golden beans known as Koffie.
The turkish people are said to be the first to import in Paris their home drink called Kave, made of roasted coffee beans, ground to flour and mixed with hot water in a small glass. The French called it Le Café
Culture of Coffee
The Coffee Tree is a shrub pruned to 2/3 meters in height for easy picking cherries. In the wild, the height varies from 5 to 12 meters depending on the species. The flower is yellow (except for bourbons), has a sweet fragrance of jasmine and lasts only a few days.
The fruit is called the cherry, its color changes from green to red when mature. It contains two seeds each wrapped in a shell that disappears when processing green coffee at the plantation. Another fine film remains, called the husk and disappear during roasting.
There are 25 plant species of coffee. The two best known and most consumed species are Arabica and Robusta.
Cultivated in plains of low altitude (less than 600 meters), it contains twice as much cafeine than Arabica, and gives the cup a powerful and full-bodied character marked by bitterness.
More valuable, it grows on the slopes or on hilltops and highlands, between 600 and 2000m.
On the palate, Arabica is delicate, fruity and aromatic.
The Arabica Coffee grown at the Highest Altitude are primed and sought after, as the Finest and Most Fragrant.
Caron Coffee is an Assemblage of Arabica grown at High Altitude.
More than 50 countries worldwide produce coffee. Four countries produce 60% of world production: Brazil, Colombia, Vietnam, Indonesia. A coffee tree has a lifetime of 50 years, produces cherries “at cruise speed “after 3 or 5 years, and produces the most between the age of 15 and 25 years for a lifetime of fifty years.
Harvesting is done once a year and 1 Coffee Tree gives :
- approximately 2.5 kg of cherries per year
- or 800g of green coffee,
- or 500g of roasted coffee
- or 70 cups of coffee per year
There are mainly two methods of harvesting coffee cherries: selective harvesting and overall harvest
The overall harvest “Stripping”
Done by Manual or Mechanical means, this method allows the collection of all the coffee cherries in one go. Mainly used for low grade Robusta and Arabica, this is the most economical method but gives a poorer crop yields because the fruits are never ripe at the same period.
Selective harvesting “Picking”
Only manual picking allows selection of perfectly ripe cherries. Mainly used for the most prestigious Arabica, it’s a laborious and expensive method, but garanties quality.
With the Selective method, a person who harvest :
- spends about 20 minutes picking / coffee tree in each passage
- makes 8 to 14 passages / coffee tree
- spends 4 h 40 min harvesting / coffee tree
- be 4min collection per cup
Café Caron is exclusively from
Selected and Handpicked Coffee Cherries.
Treatment of Green Coffee
Once harvested, the two grains contained in green coffee cherries are extracted using different methods, the most famous are the dry and wet.
The Dry Method gives Nature Coffee.
Simple system of preparation that consists of drying the coffee beans immediately after harvesting in direct sunlight on large concrete areas. Once the humidity reaches 12%, the coffee is passed through a mechanical husker will clear the bean from the shell.
This method is simple and inexpensive but has some drawbacks such as poor homogeneity (an immature cherry causes the bitterness of coffee) and the significant risk of deterioration of organoleptic qualities.
The Wet Method gives Washed Coffee.
The coffee cherries are arranged in a pulper, which, under the pressure of the water removes the pulp and releases the parchment. The coffee is then placed into fermentation tanks for 12 to 36 hours where the remaining pulp will come off slowly. After fermentation, the parchment coffee is released by water to help wash the parchment, sort out the ripe parchment from the rest (cancels the risk of taste disturbance) and stop the fermentation. The husks are obtained by the following déparchées then dried. Hulling is done using a mill, by friction between the shell of each of the grains.
This method allows a natural separation of ripe cherries and other brings the acidity that accompanies the aftertaste and aromatic coffee development. This technique requires heavy investment and treatment of waste water from the cleaning of parchment which gives a more expensive coffee.
Caron Coffee is mostly composed of “washed” coffees.
This is a delicate operation because every moment of cooking is important to develop the aroma of our coffee. ‘s artisan roaster cooked his own coffee at an transmitted from generation to generation expertise. He carefully selects the different origins to be proposed assembly or pure origins.
The work of the roaster is comparable to that of an alchemist: precise metering of different vintages. The magic happens when the artisan pours green beans in the roaster and it is at this point that cooking will exalt the flavors of coffee.
This assay reveals a real know-how, recipes carefully preserved from year to year. The Caron coffee is cooked in the traditional way, slow cooking process ensures heart and regular coffee. This is a key step to bring out all the flavors.
The expertise and precision of roaster are essential to release the aromas of coffee perfectly. Control is visual and it plays within seconds.
Caron Café is roasted in a Slow Artisan way.
The Tasting session and the Assemblage.
Every year after the harvest season, Sylvain Caron tastes the different origins of Arabica coffees and creates a new Assemblage. In the same manner than Champagne, the Assemblage perpetuates the taste of Le Café year after year.
- Taste: it is defined in the mouth.
- The body: it evokes a feeling of fullness of taste.
- Acidity: it is sensitive to the tip of the tongue and felt upon contact with the coffee.
- The bitterness: it is sensitive in the back of the mouth and leaves an impression after tasting.
- The tart: lowest variant of the acidity.
- The sweetness: combining taste sweetness and acidity.
- The blandness: feeling of weakness in the tasting, lack of body.
- Fruity: flavor flavored, seeing themselves as the taste than the aroma.
- The aroma: it breaks with the nose.