Origin Spotlight: Monarch Coffee, Kona District, Hawai'i
Stretched out over a 20-mile agricultural belt, the Kona growing region is nearly inextricable from any conversation about the Hawaiian coffee scene. The reputation of its coffee precedes every bag of beans: delicate in profile, yet with a profoundly rich flavor and aroma. Not unlike, say, a fine wine.
Why Is All Coffee Not Shade-Grown?
Globally, over 40% of the world’s coffee is sun-grown, with only 24% being shade-grown. As sustainability is a priority within the coffee sector, many have questioned why all coffee is not shade-grown – as it is widely considered the more environmentally friendly and economical method. Read on to find out more about shade-grown coffee and its chief benefits for the coffee industry.
Coffee Roasting Basics: A Guide To First & Second Crack
When coffee is roasted, it undergoes a number of chemical changes that can be distinguished by various sensory cues. For specialty coffee roasters, it’s important to pay close attention to these cues in order to achieve a desired flavour and aroma for their coffee. Two of the most distinctive indicators of how beans are changing during the roast are the temperature thresholds known as first and second crack. The two “cracks” are named for their audible popping sound, and typically occur at 196°C and 224°C. To this day, they are used by roasters to reach a target roast profile and develop flavours in the right way.