In This Issue:
2. Some Words from Our Sponsors
3. Green Coffee Buying
4. A Daily Dose of Wisdom from the Rebbe
5. Choosing an Espresso Grinder
6. Green Bean Sources on the Internet
7. Coffee Roasting: A Demanding Craft, Not an Art
8. The Canned Coffee Mentality
9. Nicaragua: Landmines, Coffee and Hope - Winter 2001
10. Chinese Coffee by Li Hongfang
11. Links to My Friends
Welcome, my friends, and thank you for subscribing.
Our prayers, thoughts, and best wishes are for the folks who
suffered losses in the recent earthquakes in Washington.
Home roasters, this issue is for you. Lots of Internet green
bean sources, and a good article about criteria the pros
consider in buying green coffee.
How many home roasters started with the Melitta Aromaroast? Be
honest. There's a good article on the Melitta at
Check it out, for nostalgia's sake.
Been to Nicaragua or China lately? Take a trip to these
countries in this issue. What do landmines have to do with
coffee? Dean's Beans discusses a very worthwhile project in
Nicaragua that answers the question. Coffee from China? I didn't
know they grew coffee in China. Did you?
Notice fewer ads in these issues? My sales department needs to
get to work. Do me a big favor and click on my sponsors and,
even if you don't buy anything, tell them you saw their ad in
this journal. They'll feel better about spending their hard-
earned money. You never can tell, you might just find a new
friend and a new source by giving them a look.
My webmaster designed a game that answers the age-old question,
"Who makes the office coffee?" Take a look at my website to see
this mindless waste of time. www.badgett.net
Like This Journal? Tell A Friend! Better yet, tell five friends.
Forward this issue to five of your coffee-loving friends. More
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We're not one of those big venture capital funded companies with
a huge advertising budget, grooming themselves for the next big
stock offering. Instead, we're a small family owned and operated
business which prides itself on publishing entertaining and
interesting information about our most wonderful beverage.
Next issue will come to you March 23 and will have a list of
Fair Trade coffee sources.
My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every other Friday via
email and readers include coffee consumers, home roasters,
coffee geeks, retailers, growers, roasters, and equipment
dealers. If you want to learn more about our most wonderful
beverage, this is the place. I don't sell anything and
subscription is free.
If you want to advertise here or submit an article please
contact me for the ad rates and deadline schedule.
DISCLAIMER: All information contained here is obtained by
Badgett's Coffee eJournal from sources believed to be accurate
and reliable. Because of the possibility of human and mechanical
error as well as other factors, neither Badgett's Coffee
eJournal nor its publisher, Robert L. Badgett, is responsible
for any errors or omissions. All information is provided "as is"
without warranty of any kind.
To subscribe or unsubscribe, click here: http://www.badgett.net
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2. Some Words From Our Sponsors
Custom Imprinted Coffee Mugs
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For Details Call Doxpress: 800-999-3676
*** FREE Jokes from Down Under ***
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Or visit: http://www.dailyjokes.com.au/
The Rainforest Alliance would like to announce the publication
of the updated ECO-O.K. Coffee Activist's Kit. For the dedicated
activist to concerned coffee drinker, this kit provides handy
tools for promoting alternative coffee choices, such as
conservation or shade-grown production that benefits workers and
To order a copy, please visit the Rainforest Alliance Web site
"If you would be a real seeker after truth, you must at least
once in your life doubt, as far as possible, all things."
René Descartes (1596-1650)
3. Green Coffee Buying
The green coffee seller is responsible for grading a coffee
before sending to the buyer. Once graded Exceptional and
Specialty coffees can still have problems that are not
necessarily accounted for in coffee grading. These "defects"
are less serious, but harm the potential of the coffee. You can
tell a great deal about the processing conditions of a coffee by
looking at the appearance of the green coffee. Although cupping
is the definitive way to check for problems, the green coffee
appearance is a good prognostic tool.
A. The green beans should be of nearly equal size 17/18, 15/16,
13/14 etc, be similarly shaped, and have a similar color. The
reason for this has to do with how evenly the coffee will roast
which will affect the appearance and taste of the roasted
coffee. Smaller beans will roast differently than larger beans
resulting in an uneven cup. Uneven coloring hints toward drying
problems, whereas uneven shapes may indicate a mixing of
B. Ensure that the producer separates lots by both geographic
area and cultivar, and harvests, processes, and cups these areas
separately before blending in the silos.
C. Washed Arabica coffees should be even and bright. They
should not have an uneven or dull color. If so they likely have
been dried or processed incorrectly. If the green beans look
faded, the cup quality will also be faded.
D. Inquire about the drying conditions on an estate. If they
seem to have invested a significant amount of time into ensuring
that they are drying the coffee properly considering the
climatic conditions the coffees will generally show this in the
cup. Improper drying on patios or in mechanical dryers can
usually be observed visually. Rapid drying in mechanical dryers
results in dull or brown coffees. Beans that are mottled (or
quakers when roasted) result when the coffee is dried too
quickly, spread too thin on the patios, or not rotated as
frequently as recommended. Some people recommend drying on
patios first to dry the skin, then transfer to mechanical
dryers, and then bring the coffee back to the patios for the
final drying. They believe that this helps improve color.
Others send a coffee to the dryers several times while in
between drying sessions they allow the coffees to rest in silos
so that the moisture content of the bean can come to
equilibrium. This is important since the outside of the bean
will dry faster than the inside of the bean. Inquire about the
temperature used on the dryers. Is it over 42°C? If so you can
expect a dull or baked cup.
E. For all coffees, inquire about the processing. Make sure
they process the coffee immediately upon harvesting. Otherwise
you are guaranteed a fermented cup since coffee begins
fermenting immediately upon picking. Ask how they use the
fermentation tanks and why? Do they separate out coffees that
float to the top of the tanks during fermentation? After
pulping do they separate coffees by density before they add them
to the tanks? Only estates that have dedicated a significant
amount of time to improving quality will know why these steps
are important and necessary. If coffee pulp is present in the
tanks during processing it can result in brownish tinges on the
green beans. This is also indicative of harvesting over-ripe
F. Natural (dry) processed coffees will often be covered in
brown silverskin, which has attached itself to the bean. In
Brazil they call this a fox bean and it is not considered a
defect. Novice classifiers might expect this type of bean to be
a defect, but if you can remove a portion of the silver-skin by
rubbing on the black sorting mat it is not considered a defect.
Green coffee also has a silver-skin attached to it, but this
cannot be removed by simple rubbing. In a washed coffee, fox
beans may indicate sour, fruity, or Rio tastes. This should be
confirmed in the cup and not visually.
G. Do the beans have a little pink skin covering them or inside
the crack of the bean? This is a serious defect, which most
people do not consider to be a defect. Since it is not a part
of the green coffee classification, these beans could be passed
on to the buyer as specialty grade. They should be immediately
discarded as any cup containing this coffee will be ruined.
H. Are the beans whitish or faded around the edges? This is
likely a result of insufficient drying or storage in humid
conditions. The cup will be bland and ordinary at best. These
white marks are also observed in coffee that has not been dried
evenly. The part of the bean that has a whitish tone has higher
moisture than the other parts of the bean. Whitish or
discolored beans can also result from oxidation, contact with
the earth, or polluted waters.
Reprinted with kind permission of Coffee Research Institute
"It is only the most intelligent and the most stupid who are not
susceptible to change." Confucius
4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman
By the time Moses returned to the scene, his people had hit an
all-time low. They worshipped idols, spoke slanderously of each
other, and had wandered very far from the path of their
forefathers. Perhaps he should have told them off, saying,
"Repent, sinners, lest you perish altogether!"
But he didn't. Instead, he told them how G-d cared for them and
felt their suffering, how He would bring about miracles, freedom
and a wondrous future out of His love for them.
As for rebuke, Moses saved that for G-d. "Why have you
mistreated your people?!" he demanded.
If you don't like the other guy's lifestyle, do him a favor,
lend him a hand. Once you've brought a few miracles into his
life, then you can urge him to chuck his bad habits.
Brought to you by http://www.chabadonline.com/magazine
"Mankind censure injustice fearing that they may be the victims
of it, and not because they shrink from committing it." Plato
5. Choosing an Espresso Grinder
by Jack Denver
There are 3 main factors that make a grinder suitable or
unsuitable for espresso. The "Pavoni" labeled grinder PA-BURR
(made in China, also sold as Salton and under other names) fails
at least the last 2:
1.Fineness of grind: Espresso requires an extremely fine grind.
Many inexpensive grinders cannot achieve the requisite fineness
"out of the box", although most can be "tweaked" by
disassembling and resetting the burrs to be closer to each other
at their lowest setting, though the ability to grind
for French press may be lost as a result.
2. Evenness/Quality: This is the real killer that cheap
grinders like the Pavoni just cannot achieve. In order to make
good espresso, the grind must not only be fine enough, but the
grind particles must mostly be of similar size. And, they must
have been "shaved" from the bean with sharp tool steel burrs,
not pulverized into a mixture of little chunks and dust. Sharp
durable burrs and the precision burr carriers needed to keep
them parallel and at a precise distance from each other cost a
lot of money, more than a whole cheap Pavoni grinder costs (and
a good burr set may weigh more than a whole Pavoni too). Cheap
grinders use cheap cast burrs and plastic carriers that wobble
as the coffee is ground. You get what you pay for.
3. Adjustability: In order to get proper extraction time, an
espresso grind must be just right. Small changes in the grind
can lead to big changes in shot time. The detents on cheap
grinders are usually set too far apart to be optimal for
The Pavoni grinder is a very good value for the money. It gets
the basic job done of breaking down coffee into a form that can
be used to feed a drip machine. Unfortunately, espresso is the
most demanding form of coffee preparation and its requirements
exceed what the Pavoni can deliver.
I wish that there were an electric grinder on the market that
performed well for espresso and didn't cost a lot of money, but
there just isn't, for the reasons I mention above. Some
recommend hand crank grinders, especially Zassenhaus...when the
manufacturer doesn't have to include a motor, they can
but more money into the burrs. The minimum usable electric
grinder would be the Bodum Antigua, which is about $60. From
there, you jump up fast to the Solis and Saeco, at about $100 to
125. All these are adequate if you are on a budget, but less
than ideal. The cheapest really "serious" grinder in my book
(e.g. one that has a true commercial quality burr set) would be
the Rancilio Rocky at just over $200. From there, you can go
higher, much higher. Most of these grinders are overpriced for
what they are as a result of the markup structure of the US
espresso equipment business, but a really good grinder built
without shortcuts is a heavy duty piece of precision equipment
and will never be cheap.
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"The philosophers have only interpreted the world, in various
ways; the point, however, is to change it." Karl Marx
6. Green Bean Sources
The following is a list of green bean sources for all home
roasters. I recently sent out a request for sources and here
they are. If I missed any you would like to add, please contact
me and I will publish in a later issue.
Also, Nina Luttinger, Communications Manager of TransFair USA,
sent a good suggestion. "It would be great if you could
differentiate fair trade green beans on your site, so folks
could find it easily (I believe roastyourown.com is the only
purveyor selling to home roaster consumers). Fair Trade
importers that import fair trade green beans, available to
roasters, can be found on our website (www.transfairusa.org) All the
importers listed carry some fair trade coffee. So it might be
nifty to have a special fair trade section on your site?"
I agree, so if you sell Fair Trade green or roasted beans please
let me know and I will publish a separate list.
Here are the links I have received so far. You might have to
copy and paste the links into your browser.
Don't forget to tell these folks where you saw their link.
"If one does not reflect, one thinks oneself master of
everything; but when one does reflect, one realizes that one is
master of nothing." Voltaire
7. Coffee Roasting: A Craft, Not an Art
Hello Robert - Thanks for keeping us on your list for "Badgett's
Coffee eJournal." I am entering my 32nd year as a coffee
roaster/tea merchant and am finding that much as I have learned;
I do not yet qualify as an expert. On the other hand, I have
trouble ignoring that a very large percentage of what I read
about our products is lot of marketing drivel, self serving
misinformation or pointless technospeak. Our customers are
poorly served by anything less than straightforward, tell it
directly as we see it simple presentations and preparations of
I have arrived at the simple statement on our website that
quality coffee (and tea) is a product of three efforts, each of
which must go well for the end product to shine. One, the
grower must produce an exceptionally well cared for fruit of the
earth. Two, the processor (ourselves) must buy, roast, blend,
grind, pack, ship and distribute the grower's best efforts with
the utmost of character, quality and value in mind. Three, the
consumer must prepare our best efforts with care, consideration
and attention to the best personal enjoyment they can derive
from our brewed products.
Which gets me kind of through the back door in answering your
email about supplying green coffee to home roasters. I think it
is a great idea for folks to try and sometimes continue to
provide for their coffee needs by roasting at home. If they end
up with a lousy product, at least they have expanded their
experience and know what to demand of their commercial roaster
like me. If they can do better than me, well then I better
hustle and let my customers push me to a higher plane of
achievement. We all benefit either way as long as our customers
are enjoying coffee. Sharing is a very important part of coffee
and tea drinking, so as the owner of Wisconsin's first coffee
roaster (we started in Milwaukee in 1875) I can say we have
survived by being inclusive and sharing our product and
processing knowledge with our customers as we learn together.
So if you can handle referring your readers to one roaster who
says he would rather have old first rate coffee on hand than
fresh junk coffee, that most coffee houses haven't a clue about
how much of a craft (not an art, but a very demanding craft)
blending coffee is, that many food service professionals support
their ego with coffee decisions based on lack of complaints or
random compliments (and low prices) rather than rigorous taste
testing - well, whatever our opinions we will talk with green
buyers and sell any of the unblended green coffees that we
Check out our website at www.nwcoffeemills.com. Our green program
currently lists green coffee at $2.50/lb less than roasted
coffee at package size and quality discount price level. No
freight at 15 lbs. or more, less is a flat $6.00 shipping fee.
We have no particular desire to sell to commercial interests in
that they should be buying from green coffee importers rather
than roasters like us.
Harry Demorest, Northwestern Coffee Mills
30950 Nevers Road,
Washburn, WI 54891,
"Money is human happiness in the abstract: he, then, who is no
longer capable of enjoying human happiness in the concrete
devotes his heart entirely to money." Arthur Schopenhauer
8. The Canned Coffee Mentality by Larry L
One thing I know is that there are basically three different
groups of humans, when divided by their ability to distinguish
One group has very limited ability to distinguish flavors beyond
sweet/salt/sour. They don't notice that their orange juice has
started to sour or that their bananas are still under-ripe or
have gone over-ripe by the taste alone. To these people a
beverage is distinguished more by its appearance, whether it is
hot or cold, and if it's sweet or not. Coffee is Coffee because
that's what it's called. They notice the roasted bean flavor but
can't tell more.
Next are those in the middle group who have enough taste
buds/olfactory nerves to be able to tell immediately when their
juice has gone stale but they would still not be able to say
what kind of oranges it's made from. They get the major flavor
notes but none of the details. These folks notice that some
coffee blends are more pleasing, or that some are smooth and
some are bitter. They don't notice the nuances of soil, climate,
processing, roasting, preparation.
Most of the folks who post on alt.coffee (newsgroup) about their
passion for coffee are in the third group. They have always been
more sensitive to the aromas of food. They notice the pleasant
rush of flavor when sipping a Harrar, and can tell from the acid
tang that they have a well-prepared cup of 100% Colombian in
their hands.... The OJ smells strange to them even as they pour
it and bananas must be neither too ripe nor not ripe enough.
That is not to say that someone in the other groups cannot learn
to appreciate the differences when they are trained to perceive
them. The reverse would also be true. Someone born with the
extra olfactory nerves might have never been exposed to the
variety of variations that are available.
My favorite illustration of this is the way I perceive the
effect of eating peanut butter while drinking coffee. For me,
the effect of having residual peanut butter in my mouth when I
sip the brewed beverage is to erase all but the taste of
charcoal from the flavor profile. No matter the quality of the
beans or their preparation, all I get is burning pine tar.
My partner has no such reaction. She happily breaks her fast
with PBJ toast while sipping her first cup of coffee in the
morning. She won't have any sugar in it, by the way, preferring
only enough half and half to make it caramel color. She gags if
she accidentally sips from my cup, which I have adulterated with
two teaspoons of sugar and slightly more cream. I had to learn
not to over-do the creamer when preparing her cup, too. She was
patient for a time, but finally asserted herself and asked me
not to be so heavy handed.
So, this is part of the problem you are facing when you try to
describe your experience with coffee to others. Most of them
have no idea what you're talking about and would have a hard
time following you down the path to your coffee nirvana.
"Yesterday I was a dog. Today I'm a dog. Tomorrow I'll probably
still be a dog. Sigh! There's so little hope for advancement."
9. Nicaragua: Landmines, Coffee and Hope - Winter 2001
DEAN'S BEANS ORGANIC COFFEE
Where Social Activism, Ecological Responsibility and Great
Nicaragua: Landmines, Coffee and Hope - Winter 2001
A Very Special Café is Born in Nicaragua
It has been more than a decade since the armed struggles in
Nicaragua resulted in the planting of tens of thousands of
landmines throughout the Nicaraguan countryside. The mines were
planted by both sides and were meant to maim the population,
sending a message of terror to all who worked the fields and
traveled the roads of this country. Most remain active and
buried, betraying reconciliation throughout the land. Many have
been moved to the surface by the mudslides and swollen rivers
caused by the hurricanes and tropical storms of recent years.
In a small, impoverished nation struggling to rebuild, the needs
of landmine victims, mostly children and farmers, often go
unheeded. For the past year, the Polus Center, a Massachusetts
nonprofit dedicated to service and advocacy for disabled and
other disenfranchised populations, has been working with
Nicaraguan doctors and activists to create a clinic in the city
of Leon, Walking Unidos. The clinic recycles used prosthetic
devices and manufactures new ones, provides the devices and the
needed physical therapy to the rural poor - all free of charge.
Along with many others, we have provided funding for the
establishment and operation of the clinic. In its first year of
operation, Walking Unidos clinic provided prosthetic limbs and
therapy for 18 poor Nicaraguans. Although a great technical
success, Walking Unidos requires a continuous input of funds for
equipment, materials, personnel and administration. What is
needed is a means for Walking Unidos to generate its own funds
to free the clinic from the continual need to compete for scarce
grants and donations from local and international sources. Of
course, this is the same problem that confronts nonprofit
operations the world over.
Based on a project we created in rural Guatemala that lead to a
financially self-sufficient indigenous women's health promotion
and training program, we offered to set up a café/roasterie in
Leon. The café would be owned and operated by Walking Unidos,
thereby providing a critical income stream to the clinic. Just
as important, the café will be managed and staffed by former
patients of the clinic, affording an opportunity to normalize
their disabilities in a very public setting, and provide jobs
with good pay and dignity to an underserved population.
On December 20, 2000, Polus Center loaded a forty-foot container
with hospital beds, prosthetic devices and medical supplies to
be sent to Walking Unidos. We were there, loading on a coffee
roasting machine, brewers, grinders and other equipment to start
and operate a café/roasterie. In addition, we have arranged for
Prodecoop, our Nicaraguan grower's cooperative, to drive the
green coffee five hours from their fields above Esteli to Leon,
on our account.
When the container arrives in Leon in February, we will head
down to set up the roaster and other equipment, and teach the
finer art of roasting organic coffee a la Dean's Beans. During
our last visit, the Walking Unidos staff had already begun to
restore a beautiful colonial building near the university for
the café. We ritually "blessed" the site by sprinkling the
building with Prodecoop's coffee, which we had roasted and
brought with us. There was an incredible air of excitement and
it was clear that the clinic and the community had claimed the
project for their own before we had roasted the first bean.
We'll keep you up to date on this very special café. Next time
you're in Leon, Nicaragua, drop by for a cup of hope. It's on
A note about Dean's Beans
At Dean's Beans we try hard to use coffee as a vehicle for the
expression of our highest values. It's not that hard to roast
coffee, but it's another matter to confront the poverty,
inequity and ecological impact that has been endemic to coffee
since the early days. We are participating with many others to
change these dynamics by only using organic coffee from grower-
owned cooperatives and paying fair trade or higher prices when
we can do so. We also design and support progressive,
community-centered development projects like the café and clinic
described above. By doing so, we are using the vehicle of
business as a force for positive, peaceful change in our
confused world, not as a vehicle to gain wealth at the expense
To learn more about our coffee and our work in the world, check
out our website, www.deansbeans.com. Also, feel free to drop in to
our farm-based roasting operation here in New Salem,
Massachusetts. Just follow your nose down the road and you'll
Dean's Beans * Hop Brook Farm * New Salem, Ma. 01355
(800) 325-3008 * www.deansbeans.com
"Forgive your enemies, but never forget their names."
John F. Kennedy
10. Chinese Coffee
By: Li Hongfang, Trade manager at Simao Coffee and Macadamia
Development Corp Ltd., P.R.China.
1. Early History.
What is Chinese coffee? How does it taste? For these
simple questions, I dare to say that few people can answer them.
Few people know that China is producing coffee. How could people
know that China is producing good coffee? In Mr. Jon Thorn's The
Coffee Companion (published in 1998), the writer says that China
is a pure importing country of coffee. But, just about three
years after the publication of the book, I would like to say
that we coffee companies from China are exporting coffee now.
And today, I would like to thank our respected readers,
especially, Mr. Badgett, editor of Badgett's Coffee eJournal for
having given me this chance to tell everyone a story about
It's true that China doesn't have a tradition of drinking
coffee. China is a country with a long history, culture and
tradition of drinking tea. China is the homeland of tea! But, it
is also true that China does have its own history of growing
coffee, of more than 50 years. Comparing with the long history
of tea, it is really short. But, just in this short 50 years,
Chinese coffee has undergone a twisting route. It is said that
the first coffee trees were started by two overseas Chinese. In
the early fifties of the 20th century, a railway was built
between China and Vietnam. Two Chinese brothers came back home
through the narrow-railed railway from Indonesia with some
arabica coffee seeds. They sowed them and planted them in a
place called Baoshan, Yunnan province, China. That was the first
coffee in China and it is the so-called Baoshan Coffee today.
Another story says that the first coffee trees in China were
planted by a French priest in 1914, but nobody can prove that.
2. The First Development Period.
Chinese coffee got a boom in the early sixties of the 20th
century in some state-owned farms in Xishuangbanna and some
other areas in the southern provinces of China. The Chinese
government planned to use that coffee to exchange machinery made
in Russia. Unfortunately, the relationship between the two
brothers - China and the former Soviet Union broke down very
soon. And the coffee farms were deserted. "The coffee trees
fruited a lot, but there was no market. So we cut down all the
coffee trees and replaced them with rubber trees," an old farm
worker told us so when we tried to find the earliest coffee
trees in a rubber farm in Xishuangbanna . But, we did find some
coffee trees around the farm worker's house. They were still
fruiting and I could see that they have been stamped many many
3. The Second Development Period.
Chinese coffee got its second quick development when China
was re-opened in the late eighties of the past century. In 1988,
a Sino-Swiss joint venture-Nestle Dongguan was established and
its coffee factory opened in 1992. In order to get enough local
supply of coffee beans, Nestle Dongguan decided to co-operate
with some local governments to develop coffee farms. They sent
experts to Simao and started an agricultural service system
there. They signed contracts with local companies and farmers,
guaranteeing to buy the coffee produced at a minimum price of
RMB 12 per kilogram; they offered free training to the farmers;
they even offered loan in the form of fertilizer and allowed the
farmers to repay the loan with the coffee beans they harvested.
That encouraged the local government and farmers a lot. Coffee
plantations quickly spread. It is estimated that China is
producing about 20,000 tons of green beans each year now and the
production is increasing. And that's an amount too much for a
factory to buy. And that's why Chinese companies are exporting
coffee to other countries now. And our company - Simao Coffee
and Macadamia Development Corp Ltd., is one of them.
4. About Our Company.
We, Simao Coffee and Macadamia Development Corp Ltd., is a
subordinate enterprises group of the Simao Prefectural Supply
and Marketing Corporation Group . It owns ten branch coffee
companies in the nine counties and one city-Simao City in Simao
Prefecture. It runs more than 80 coffee farms which produce
about 3,000 tons of washed arabica beans and the output is going
to be more in the coming years because some of the trees are
still young (not fruiting yet). Our company is determined to
offer the market with a high quality coffee product. We are
looking forward to co-operating with coffee companies all over
the world. Companies which have interest in co-operating with us
are welcome to contact us. Our links are:
Tel : 0086-879-9276087 / 2124111, Fax : 0086-879-7231354 /
5. Comment on Simao Coffee - a representative of Chinese coffee.
Early in 1987, samples of Chinese coffee (collected in
Simao) were sent by Nestle China to experts all over the world
for cupping analysis. Feedback was collected and concluded into
one sentence: Chinese coffee is one of the best coffees in the
world. We used to sell all our product to Nestle China and other
trading companies in the past years. But, since last year, we
began to organize export ourselves. We sent samples to many
companies and many companies wrote to say that they were really
surprised with the good quality of Chinese coffee. Most of them
gave very good comments on the quality of our coffee. Maybe I
could conclude the reasons which have caused the high quality of
our coffee as the following:
1. The special geographical location.
All the coffee bases (farms) are scattered in the
southern part of the Yunnan-Guizhou Plateau where there is
enough rainfall and sunshine. The soil there is fertile and the
temperature difference between day and night is big. One can
usually find the coffee farms covered in fog in the morning
hours and bathe in the golden sunshine in the afternoon hours.
The environment in this area, along the Lancangjiang River - the
upper part of Mekong Rover in the territory of China, is
especially good for coffee.
2. Organically transaction in the management of the coffee
Nearly all the farm managers have been well-trained in
how to manage a coffee plantation. They know exactly how to urge
their coffee farms to produce high-quality coffee. They choose
the best pieces of land to open their coffee farms; they leave
enough shade trees and slopes covered with primitive vegetation
in between when they open coffee terraces; they use organic
matters to mulch the coffee terraces; they use as much organic
manure as possible (maximum 4 kilograms per tree per year) and
as little chemicals as possible. They pay attention to the
ecology of the natural environment at the same time they grow
3. Proper processing ways.
Most of the coffee farms in Yunnan are adopting the wet-
processing way to process their coffee cherries (In some areas,
they used to process their cherries with a dry method but now
they are giving up). Some farms are trying a new machine called
bemucelager, which can promote the quality of the beans by
avoiding possible too much fermentation.
6. Ending words.
Although in the past 50 years or so, the Chinese coffee
people have made great progress, especially in the past ten
years, they have their own difficulties, too. For example, some
coffee companies are very much lack of running capital; A heavy
frost damaged a lot of coffee trees and caused great loss for
some companies; Most of the local coffee companies don't have
their own experience in organizing export, etc. But, I'm sure
that the Chinese coffee people will overcome these difficulties
and march into the international market. They are looking
forward a bright future!
11. Links to My Friends
Visit the links page on our website to get the latest links to
both coffee related and unrelated sites of interest. Check it
out. You might find some old friends and make some new ones.
"I have noticed that people who are late are often so much
jollier than the people who have to wait for them."
Tell me what you think. What do you want more of..less of...what
would you change, add, or delete? mailto:email@example.com
Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett mailto:firstname.lastname@example.org
(c) Copyright 2001 Robert L. Badgett. All Rights Reserved.
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