Victrola Coffee – Honey, Natural, Washed Costa Rican Coffee

There are many things that contribute to the final taste of the coffee in your cup every morning. Among those are: freshness of the coffee (both from harvest and roast date), grind size, brewing options, terrior, etc. Two factors that play a huge role are the coffee processing and coffee roasting. Victrola Coffee has partnered with Costa Rican coffee farmer Alberto Guardia of Hacienda Sonora to bring us a tasting tour of the three major ways to process coffee. You can read their full blog post and tasting notes for the three coffees here. Be sure to check out our current offerings from Victrola Coffee at www.emerycoffee.com.

*Photos courtesy of Victrola Coffee

victrola-coffee-blog-coffee-cherries

Advertisements

Coda Coffee – Costa Rica Santa Elena Estate

coda coffee costa rica santa elena estate

Coda CoffeeCosta Rica Santa Elena Estate

Notes: sweet. buttery. crisp.

Sourced from La Finca Santa Elena in the heart of the Tarrazu region in Costa Rica, this is one of the finest coffees you will ever taste. The beans are “honey processed” at origin during production, giving this coffee a unique delicious flavor.

Coda Coffee is dedicated to promoting sustainability in every sense of the word; having an ongoing commitment to both the environment and the quality of life experienced by individuals in the coffee industry. Coda’s own Farm2Cup certification ensures that you can feel good about the coffee you drink. By initiating best practice sharing and quality control, investing in the farming communities and bring a better quality of life for farmers, we are able to bring you the highest quality coffee possible: it tastes good, it feels good.

We are extremely proud to share that we were named Roast Magazine’s Macro Roaster of the Year for 2014.

Available now at http://www.emerycoffee.com
*Photo courtesy Coda Coffee

Colombia Los Naranjos

goats_1

This coffee farm rests along the edge of Cueva de los Cuacharo, Colombia, a 500 square mile biosphere where two mountain ranges converge.  Photo courtesy of Coffea Roasterie.

Coffee leaf rust, or roya, could affect a majority of the Central American crop for the next several years. Only a few years ago the Colombian coffee crop was 40 percent infected. However, Colombia is now recovering while its neighbors to the North are in crisis. Through a Herculean replanting effort and investment things are looking up. Farmers are now planting a crossbreed of Robusta and Arabica called Castillo that is roya resistant and tailored to the Colombian climate. What do you think of this new hybrid varietal? Please leave your thoughts and comments below. Read more

Coffee Leaf Rust

1024px-Hemileia_vastatrix_-_coffee_leaf_rust

Photo courtesy Wikimedia Commons/Smartse.

In the worst epidemic of coffee rust since 1976, many Central American countries are in crisis. Plant damage from this disease is a constant threat to the future of Coffea arabica and now seems to be getting more resistant. Coffee is such a large part of the economy in these nations that Guatemala declared a state of emergency earlier this year and is providing financial aid to affected farmers.

COFFEE DILEMMA IN CENTRAL AMERICA

Although rust is typically known as a reddish-brown flaky coating that forms on iron and other metals, coffee (or coffee leaves to be more accurate) can also “rust.” Coffee leaf rust is so called because it leaves yellow and reddish spots on the foliage that resemble rust. It is an obligate parasitic fungus known scientifically as Hemileia vastatrix. Hemileia vastatrix must take energy and nutrients from a live host (coffee) in order to survive and reproduce. The most susceptible variety to the fungus is Coffea arabica, from which all specialty coffee is produced.

The fungus, also called roya, has spread so widely that Guatemala declared a state of emergency earlier this year. Up to 40 percent of the Guatemalan crop may be lost this season, with Costa Rica losing between 30 to 40 percent. El Salvador, Honduras, and Nicaragua are also in crisis. There are areas where plants have lost so much foliage the farmers will have to remove the dying coffee trees and replant. This will affect production levels for years to come.

What is it like when roya attacks a coffee tree? When you have a healthy tree the plant will focus on the beans once they start developing. But when roya attacks the plant its attention turns to creating new leaves to replace those being destroyed. As a matter of survival photosynthesis takes priority over the beans and the nutrients they need to mature. Instead of ripe red coffee cherries, you see many green beans that never ripen or, even worse, dry branches and beans because of the anthracnose that accompanies roya.

Roya is not a new problem. It was first reported in Kenya in 1861. In the mid-to-late 19th century it destroyed more than 90 percent of the coffee crops in Sri Lanka (formerly Ceylon). The resulting collapse of the coffee industry in the area caused farmers started looking for alternate crops such as tea. This is one of the reasons for the popularity of tea in England today. According to the ICO (International Coffee Organization), the current epidemic is the worst since 1976 when it first appeared in Central America.

The good news is the fungus has not mutated, meaning it is the same fungus that was controlled in the past and that leaves hope for the farmers. Local governments are providing assistance to affected farms with financial aid and fungicides. Among those who are contributing funds and services to the fight are: Fair Trade USA, Starbucks, the Colombian Coffee Growers Federation, and many others.

While the coffee leaf rust fungus is not the end of the ever loving coffee world, it is causing quite a bit of concern, and with good cause. Coffee exports are a significant portion of revenue for these nations. We need continued research into ways to combat leaf rust for it is the farmers who suffer the most. The top echelon coffees are going to be impacted by roya this year more than ever before. There will continue to be excellent high-quality beans to fill your cup, only fewer of them.

For more information click on the following links:
Please leave your thoughts and comments below.

Originally published by www.emerycoffee.com