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Café Japon : en route vers le café parfait (SCA)
A Japanese coffee company has developed a technique it promises will soon deliver a richer, better-tasting brew — and given a whole new meaning to the term "iced coffee" in the process.
Key Coffee claims that chilling whole coffee cherries right after harvest leads to enhanced taste and aroma in the roasted beans.
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Café Guatemala : “la plus grande menace, c’es pas Starbucks mais le changement climatique” (SCA)
We're picking fresh coffee in the thick of a Guatemalan plantation. It's a once-in-a-lifetime experience, meeting a family whose coffee legacy, which dates back to 1895, is being challenged by a modern problem: climate change.
Our journey starts in Guatemala City, where we travel pollution-filled highways out of the capital toward the country. We're headed for Acatenango, in the southwest part of Guatemala in a
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Café Brésil : le Brésil réduit ses perspectives pour la récolte 2017/18 (SCA)
Brazil's 2017/18 coffee crop, which has already been harvested, probably reached 50.45 million 60-kg bags, consultancy Safras & Mercado said on Friday, cutting its view from 51.1 million bags. It said that some large producing regions in Brazil, the world's largest coffee producer and exporter, produced smaller volumes due to problems during the bean's growing stage.
"Coffee beans are smaller. The South and the Cerrado areas in Minas Gerais and the Mogiana area in Sao Paulo were the most impacted," Safras' coffee analyst Gil Barabach said
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