Du volcan à la tasse : l’art caché du café de spécialité ☕️ 🌿 | Trésors du Patrimoine
For nearly 20 years, a high-end, rare and precious coffee has been revolutionizing the small world of
roasting: (so-called) specialty coffee. We will set off to discover these
exceptional coffees, starting with Panama, where Finca Deborah has highlighted the “Geisha
” variety, with its intense and multiple aromatic notes. Then we will stop off in Reunion Island
to understand why “Bourbon Pointu” is one of the great coffees, rare
and highly sought-after, cultivated by small artisans in search of excellence.
Finally, we will go to Colombia to taste “Eugenioides”, a species
cultivated at altitude on the heights of Cali, by the Finca Inmaculada for an
exceptional result. Volcano is located in the north of Panama, in
the province of Chiriqui, at the foot of the Baru volcano. This coffee land is distinguished by the presence
of a cold and rainy microclimate caused by the proximity of the Pacific and Atlantic Oceans.
Hippolyte Courty is one of the great specialists in exceptional coffees and closely follows
the production of Finca Deborah. In the space of 10 years, Jamison Savage,
an American from New York, has propelled his café into the
upper echelons of gastronomy, winning numerous international awards.
By choosing to cultivate a demanding variety and to plant it at an altitude of 2,000 meters
, his bet was doubly risky. “Not only is coffee not usually found
at these heights, but everything takes much longer to grow there. “
Rigor and precision begin with the manual selection of all the seeds
that he will germinate. This titanic work is necessary to reveal the quality of the
variety that made it famous, the Geisha. Originally from the primary forests of Ethiopia,
this coffee fell into oblivion before being rediscovered in the 1960s in Panama.
“Altitude is a critical factor in coffee production. I think in Deborah
we are roughly between 1900m and 2000m and that is considered extreme. »
“The point is that we are really at the upper limit of coffee growing. We are
in extreme conditions. Normally, once you plant a coffee tree,
you have a harvest after three years. And him, it takes six years, seven years. Why? Because it
is at a very high altitude, over 2000 meters. It’s very cold at night. There are periods when
it is very cold and so, in fact, he leaves his young plants in the nursery for a
long time, for more than a year, to have a solid trunk and above all a very
developed, very mature root system so that when he plants at high altitude, he can flourish at his best. »
From the farm, it takes a good hour’s drive to climb to the plantations on the slopes of the
volcano. They blend into the primary forest. This February, the teams are in full
harvest. The coffee trees are laden with cherries, the fruits containing the precious beans.
“Arabica always needs shade, as it really fears the harsh sun. And
here it is a very diverse shade. And there, we are in a forest, it is absolutely magnificent
and there are lots of interactions that take place at the root level and obviously also at the
level of the birds, the animals that are there and which create a balance, a
balanced and fairly virtuous ecosystem for the coffee tree. Hippolyte Courty is also there to advise
Finca Déborah on its transition to biodynamics. This is the first
significant harvest for Geisha in biodynamics, and he is watching it with great interest.
“As you have seen, everything is done by hand here. There are no machines to harvest
the coffee. We have a fairly steep slope, about 30 to 35 degrees in some
places, or even more. In addition, the cherries and the coffee do not ripen at the same time; you will
have to come back here four, even eight, ten times to pick these perfectly ripe cherries. ”
What we look for in coffee is really high-quality plantations, it’s this
color of coffee is red, it’s beautiful, it ‘s ruby, it feels like a
burlat cherry. And inside, when you press, there ‘s a lot of juice. There you go, it pops and there
‘s lots of flesh, obviously very juicy. We have aromas of pear, apricot, jasmine,
peach which already explode, we are going to look for sweetness and acidity.
“ We started harvesting about
three weeks ago and we are still working on the head of the harvest, that
is, the beginning. We have the head, the heart and the tail. The head will continue
for the next three days, probably. We are on to something more coherent.
It’s more consistent in what we pick. Once the bags are filled, the cherries
are taken to the shed to prevent them from fermenting in the sun.
They will be placed immediately in anaerobic fermentation tanks
, that is to say without oxygen. we will put the thermometer in the right position “In 2006 one of my winemaker friends introduced me to
the carbonic maceration vinification method which had never
really been practiced in coffee, it was still very experimental and
it is still a little experimental. » Everything is measured and checked regularly, whether it is the temperature or the PH.
“This is where we ferment our coffees using an anaerobic method, we also ferment
our coffees using two different gases, we use CO2 and we use nitrogen. ”
It is this kind of fermentation that allowed the Finca to win
several prestigious titles in international competitions a few years ago. A
revolution in the world of coffee. Back in Boquete, we fly over
the plantation’s huge ventilated greenhouses. This is where
most of the drying of the cherries takes place after fermentation. The greenhouses capture all
the heat from the sun and in the middle of the day the temperature easily exceeds 40°.
“We first put them under the sun for seven days to kill the bacteria and
then dry them very, very gently. It’s called long drying.
On one of the dryers, we find the harvest which has undergone anaerobic fermentation.
“The smell is very different from a traditionally dried natural coffee. It’s a bit like with
wine, you enhance all the aroma that comes from the coffee. And everything from the aroma to the flavor
to the drying cycle is very, very different. So, anaerobic coffees that
spend a lot of time in a vat actually take less time to dry because the sugars
are almost no longer in the coffee because they have been consumed by the microorganisms. »
“What you have to be aware of is that with a setup like this, very
few producers have it. It requires infrastructure, it requires intense attention
during drying and a large workforce since the cherries are stirred every
hour, imagine, 24 hours in a day, there is someone who is
constantly stirring the cherries. We are in the room where we will
mainly pulp the cherries after drying. This step applies to
both cherries that have been fermented and those that have been dried
naturally in the sun, without fermentation. “They go onto what’s called an African
raised bed, where the whole cherry is sun-dried on these raised beds. We do not ferment
this coffee. This is a natural coffee. So, the coffee cherry, when it
comes off the tree, is bright red, it looks like a cherry, and this is the
end result when the coffee is dried to 11%. The machine will very quickly, of course,
pulp them, this cherry is very dry and you are left with the seed. This is a green coffee bean
, which is actually a seed, of course. » “There are two generations of machines here. And
actually, instead of breaking, risking breaking the grains and heating them here, we
pass through holes, we force the grains, the cherries to pass through the holes and
it actually strips the cherry, the grain from the skin. And so, there is no heating,
in fact, we don’t use water and it is very quick to make. And it doesn’t break the grains.
Hippolyte is eagerly awaiting the so-called cupping session, a crucial step
that goes beyond a simple tasting. We will be able to understand the difference
between the coffee that we buy from the Coffee Tree and that we have developed: the biodynamic one and
then the others, each time with a different fermentation. So there are some that are
natural, there are some that are washed. There are some that are with carbonic fermentation, others
anaerobic, others extended, short, etc etc. Because the producer enjoys
revealing the full potential of his coffees by mixing and diversifying the fermentation.
“So the first coffee is washed it is called Terroir. Terroir is in
traditional mode it is washed, This coffee won the
World Barista Championship in 2016. And last but not least is the
natural biodynamic geisha Finca Deborah. This is therefore a coffee produced biodynamically, and it is
a natural coffee very characteristic of Geisha. Hippolyte’s past experience in oenology
helps him a lot in these sessions. With each cup, he must analyze as
precisely as possible the aromas that are released during the different
stages of cupping, from grinding to infusion.
” With the fermentations we can say that it will
arrive with very muscular coffees and a little outrageous for a French palate, and then
made precisely for people who want absolute intensity, in fact, there is an
absolute elegance everywhere that goes, it is nicekl, an absolutely impressive blend”
During the next phase, we suck the coffee noisily in one sharp blow
so that it can reach all the sensory receptors located in the palate. “What interests us is
keeping a focus on agriculture, on the terroir and making the coffee give back
all its elegance, its potential through the process and not simply making a coffee
that expresses a fermentation or a technique. » A few months later, Jamison and Hippolyte
Courty met in Paris in the Arbre à café workshop to roast and test
together a batch arriving from Finca Deborah. “We’re going to take a sample….
we will test the humidity we know that it is from a very high altitude,
the highest altitude in Panama, we know that it is a variety called
Geisha which is very open and therefore very sensitive to heat, we also know that it is a process
which has destructured the cells quite a bit so we will have to be careful with the roasting
There we will confirm the density….. 819 gr/liters so that means that it is a coffee which is very
dense indeed from a high altitude and then here which is very dry since it is at 9.5% humidity
“It is a coffee which is able to absorb heat, but not too much.
So you need to be delicate. On the other hand, as it is a truly
extraordinary coffee, what we want it to convey is what it really has in its guts,
what it has in its heart. And so to seek out the essential oils which are at the heart.
Jamison’s cafe no longer belongs to him, he must now trust
Hippolyte and his team. “And yes, coffee continues its journey,
it is a very, very long journey from the beginning to roasting in
expert hands like those of Hippolyte, where the coffee is transformed from a green product
into a roasted product. This is a very complex part of coffee processing. Along
the way, there are many ways in which this coffee can become polluted or damaged. ”
” We. What interests us is indeed an extreme length in the mouth
and development. This is called complexity or richness. And
there it is, it falls into place. In fact, as the months go by after the period called
rest, the reposo and then after the roasting. So what we simply check is
OK is it the same thing that we tasted there and what we asked for that is happening to us?
So it’s really a first roasting for quality control, roughly speaking, we did it with
the green coffee and then with the cooked coffee. » This biodynamically raised Geisha is only just
beginning, yet it is already reaching new heights. We are completely changing our world by heading
to the Indian Ocean for Reunion Island. In the south of the island above St Pierre,
a very confidential grand cru is cultivated: Bourbon Pointu. After crossing Saint Pierre and then
the commune of Tampon, we reach the Plaine des Caffres where Eric Payet cultivates
several plots of Bourbon Pointu. He was joined by Patrice de Berge, who was responsible
for processing his coffee after the harvest. “In fact, the Bourbon Pointe, if it doesn’t have
foliage, it’s a tree that dies immediately. And the difficulty in finding the
cherries is that their foliage is dense, so I mean luckily the cherries are
very red, so you can see them well in the green. ” I taste like that by reflex. And there,
it’s already very sweet. So to have a good maturity of the coffee. For collection,
it’s red, very red. We call it, we say, burgundy red. When
it’s like that, pink is not good. So here is a nice pointed Bourbon grain. We can
already see what’s happening, we’re going to pulp it. So. And there we will find a grain. That
‘s good. Then we’ll remove the little slope on it and we’ll really end up with
a little sharp coffee in South America. They’ll even call it Grain de riz.
Bourbon pointu is a natural mutation of a variety of Arabica,
Laurina, which came from Yemen and was acclimatized at the beginning of the 18th century by the French.
Here, we are at an altitude of 1100 meters, well, here, in winter, it’s okay, we can go down to
five or six degrees, five or six degrees. Personally, I don’t need to treat my
coffee because of the altitude. If we were at 700 meters above sea level, there would have been a treatment
because of the small moths called the Smeraldina, it’s a small moth that is devastating
for coffee, they eat everything, the beans, the tree. And I don’t have that problem. »
The cold remains a major concern. “Yes, for me, two years in a row,
frost fell on a few coffee plants. It’s as if we had
put weedkiller on it, it burns the foliage and then the coffee plant dies. » “
So what happens here, it’s going to taste different. That is to say rather the cocoa side,
his coffee is really very cocoa with little citrus notes. »
As with tea, picking takes place over time.
“Usually it starts in July, August and ends in December, sometimes
in January. So how long does it last? Six months, five, six months or so. And then there is the maintenance
of the trees, let’s say, 6 months a year, there is really intense work for the coffee.
The southern part of the island is made up of several volcanoes, including the Piton de la Fournaise which
regularly erupts. Lack of land complicates coffee cultivation.
This is all volcanic rock and it is a land, which on this plot we have
what? 20 centimeters of soil, I mean, maybe that’s also what makes
my coffee good, I don’t know. As it is a very rocky terrain
if we do not have irrigation water. I mean, we have difficulty keeping the
trees alive in relation to the ground, precisely, and the drought period generally starts
in August until December or even January, with the rainy season starting in
January, it is the period of cyclonic rain, we have no water.
Growing coffee in these conditions requires a lot of patience.
“Because after only three years, he had his first harvest, his small harvest,
and that’s when you know whether or not you have a beautiful terroir, there you go, it’s a winning gamble. »
“Two days of harvest, two days of harvest for three people, my wife and my
son. Ov take it there to weigh So there we have 19 kilos and some
dust. I have to get this coffee out and put it in the sun to dry as soon as possible.
And there he goes. It will take me exactly one month for it to be able to be really dry.
“And there, you need about a month of sun, a good intensity, a level of
heat and there, it’s a minimum of a month. ” Luckily the harvest period takes place
in winter because in winter we have sun, unless there is a cold front, not much
luck. And if it were in summer, it would be a pain to dry, you need strong sun. »
« So now, to have a kilo of roasted coffee, we need exactly the right
amount of sharp broth. It takes about eight kilos of cherries
to make one kilo of roasted coffee. “This is the harvest of two days, 45 kilos, 300.
That’s quality. Yes, it’s grand cru coffee, specialty coffee, very, very
rare. It has a certain price, but the coffee growers deserve it, they deserve their salary because it’s
work. We have one harvest per year, we produce approximately Bourbon pointu La Réunion this year,
we will have perhaps 1.5 tonnes of green grains, no more. So that’s gold. “
We are now in the suburbs of Tampon, at Patrice de Berge’s.
It is in this small workshop that he processes Eric Payet’s harvests. Everything is
carefully stored away in bags. It still sticks. After six months, it
looks like currants, and then, in terms of quality, it’s really a plus.
We really have a coffee after roasting, very sweet, really, which is out of the ordinary.
You see, we will find notes of candied fruit, really of compote, of candied fruit.
“So we’re going to dissect this… Patrice searched for a long time before finding
these small but powerful machines, ideal for low-volume harvests. After
a very important operation, the calibration after removing the skin, we will
find ourselves with grains, large grains, small grains. We will have to separate.
In general, and most coffees, these are calibers 20, 22, 18. We, the bourbon pointu,
are more like sixteen, fourteen, and twelve. The small twelve-pointed boats here in Reunion, in
Creole we call them “ti canote”, it means small boat. This is what
the ancients called this coffee. In general, roasters in
Europe don’t like it very much, why? There is the quality, there is the taste, but it is at the
level of roasting, the small ends, there, the ends will burn before the middle and there,
we will do a roasting that we call the monk’s robe, that is to say medium light.
So…. It will go down, it will take about 20 minutes.
we will let it degas for 72 hours, because if we drink this coffee, it will have a
burnt taste so it will degas, that’s the word” Patrice now goes to another
plot on the side of the Cilaos cirque, a spectacular ancient caldera,
dominated by the Piton de la Fournaise. The harvest is due to begin soon,
on a land which also offers coffee of exceptional quality.
“We are at Macks in the upper St. Louis. Here we have a different terroir, so the
plants will grow differently. This will give us a sharp bourbon, really different
in taste compared to this Macks terroir. Here we are going to have a really sharp,
very fruity bourbon. Citrus notes, lemon, orange, here it’s a mix. We have earth,
we also have volcanic. If we go there, we will see a small cliff below.
It’s really volcanic, but there’s more earth, obviously, that changes everything
in terms of taste. So it’s better to have very sweet and always
natural beans, yes, that’s great, “On a small plot like that we can
do as much as Eric’s in quantity, the quality is still there, but in terms
of quantity, it’s not bad in terms of yield, here on this small plot, we’re going to do
20% more than Eric’s, that’s it. Bourbon Pointu remains a
rare and above all very fragile coffee, subject to all climatic upheavals.
“a gust of wind and stress. He’s going to lose his half, it wasn’t
man-made, not at all. » Despite the vagaries of nature, across all
the plots he works with, Patrice will process a little over
4 tonnes of cherries this year. A very modest yield compared to the production of other countries, but which will
delight loyal fans of this variety. With the arrival of specialty coffees, one
character has gained importance: the Barista, the specialist in coffee preparation, from
roasting to cup. Eric and Patrice came to visit one of them, Mathieu
Grasset, who lives in St Gilles. Alongside him, they will monitor the roasting of their production.
“We like to have a light roast in general, but even less so for
this one, because many of the aromas have a color if we roast it a little too much. It
erases a little of all that aromatic that he had to try to make it a little light and
an alchemy between the temperature input, the cooking time and the power of the gas.
A little alchemy to see in all this? It’s true, it’s different for each
bean, so that’s why there are two or three tests that are generally done, when we have a
new coffee, it’s really different. » For each coffee, Mathieu records all the
roasting parameters: temperatures, air circulation, times… All this
data is refined after each session and it is the computer that then directs the process.
“There he has well-defined curves and then as I make a natural coffee from the start,
without telling him I wanted him to make espressos with small liqueurs, powerful, a good
crema I brought my coffee without explaining to him he understood, the good cooking, the good curve.
“And that’s fantastic, we work in the fields, we process
the coffee. And then now, it needs to be put in good hands for
roasting and also afterward for extraction. “I have a little crack to hear when
the coffee is about to burst and that will allow us to know its development phase, the end
of cooking. There we heard it, I noted it and there is a development time, that allows us
to know my end of cooking which is near. Last step, we send air,
they are stirred to stop the cooking to prevent it from cooking after what.
The barista’s experience also influences the fineness of the grind, the
water temperature and the extraction time. “I know I like an extraction around
24, 25 or 27 seconds, that’s what we have, water to neutralize the mouth
before starting to drink From the producer who drinks his cup of coffee…..”
I find a citrus taste, but I don’t know , it’s not very simple
Patrice: The little crema there…when did you roast the coffee? . When did you roast it?
Mathieu: we roasted it… . It was roasted on August 30.
so three weeks ago, yes three weeks.
“He’s already much thinner. And you can really taste it, I don’t know. Cacao là,
Mathieu: It’s really nice to be able to enjoy a small cup of coffee with the
producer, it’s nice and to know that they like it, it’s even better.
Patrice: “What strikes me is the softness, almost sugary, we didn’t
add any sugar, that’s for sure, it’s almost sweet, velvety. Honestly, I don’t know if I’m
not going to come every day, just in case. » We are now leaving for Colombia.
3rd largest coffee producer in the world. To find a specialty coffee, we
head to the Cali region at an altitude of 1,000m. With its 2.5 million inhabitants, it
is the third largest city in the country. Santiago de Cali, its full name, is known for being,
among other things, an epicenter of salsa music. Founded in 1536 by Spanish conquistadors,
the city has long been in the news for guerrilla warfare and drug cartels. Today,
peace has returned and the older districts are home to popular restaurants and bars
, especially for enjoying a good coffee. The Andean region of the Pacific Coast
around Cali attracted Amerindian peoples very early on who found
good climatic conditions there. The architecture of colonial history
gives a special character to the city center which attracts more and more visitors.
The region that interests us is located well above, on the western mountain range around the
Farallones Natural Park (pronounced: farayones). Near the Loro peak, the climatic conditions
are not always easy for agriculture, between the humidity, the winds that come up
from the Pacific, and the freshness of the altitude. The village of Pichinde is both a place
of second homes for the inhabitants of Cali and a center of activity oriented towards
coffee cultivation. A market that grew even more in 2010, when
the Hoguin family decided to set up there. Housed in this former private school,
Finca Inmaculada has a large estate where it cultivates different types of coffee. She
particularly distinguished herself by highlighting a little-known species: “Eugenioides”.
The team is young and talented. Every morning, as a ritual, they meet around a
cup of coffee from one of the recent harvests to exchange their impressions before
starting their day. In 2021, their coffee won several prestigious titles, propelling
their plantation to the forefront. Originally covering 5 hectares, the
property now has land 10 times larger, levelled at different altitudes.
In El Jardine this morning, the harvest of this plot is complete. They are now
sprayed with a biodynamic preparation. We carry out spraying for the food supply
chain, these are 100% organic products, they do not pollute the environment and
are not harmful to wildlife. At Inmaculada we control weeds
with a scythe, which allows us to always maintain a layer of biomass on the plots in order
to maintain humidity, which allows for 100% natural environmental management, with
machete work and without herbicides. At El Jardin, the Finca has developed an entire area
in agroforestry: a harmonious coexistence between the primary forest, fruit tree plantations
and different types of animals such as geese or chickens. The plantation is
thus preparing its conversion to biodynamics. “We knew we were in a very good
area: the altitude, the temperature difference between day and night, the Pacific winds,
all the nature that surrounds us, the rivers, the forests, all these factors allowed us to have
very beautiful coffee trees with beautiful cherries that turned out to be magnificent and very aromatic.”
The highest plot is located in Las Nubes between 1,800 and 2,000 meters above sea level,
where the famous Eugenioides flourishes, a variety that almost completely
disappeared before the Finca became interested in it. The trees are smaller and less dense
than other varieties. Their cherries are also more delicate. Harvesting
therefore requires more attention, especially since the volume of the harvest is modest.
“The Eugenioides variety thrives here because of the altitude, we are more than
2000m above sea level, which allows us to produce excellent coffee,
the soil is also special, it is a soil in which there is no water retention”
On the other side, we find more solid shrubs, which we have already seen in Panama
: these are Geisha variety coffee trees, recognizable by their large cherries. All the day’s harvests are transported to
El Jardin where they will be sorted by hand. A tedious but essential operation
to maintain a high level of quality. Whether for Eugenioides or Geisha,
the principle is to remove cherries which show defects or are too ripe
. They will eventually be used to produce mid-range coffees. Sorting
also helps to avoid the presence of parasites which could be found on overripe cherries.
“For this part we do all the cherry selection by hand, we do not use any machines in this process.
Here are the different stages of maturation: green, orange-green, orange, red, red-brown,
garnet and dry. So what are the stages of ripening that we consider
correct: red and red-brown? The sugar level is very closely monitored.
“The logic is that if we have a good Brix degree at the start, that is to say the
sugar content, at the end of the process this degree is much lower. For what ? because
sugar is food for microorganisms that help us nuance flavors. The
pH becomes much more acidic because that is the environment that the type of
microorganism we are looking for here at Inmaculada likes. The selection of
Eugenioides cherries is gathered to be stored in a fermentation tank.
“Sudan Rume is a variety that ferments for 5 to 7 days, Eugenioides is a
variety that ferments for 9 days, Laurina, our lightest variety, ferments for up to 10
days because it needs to express itself much more.” Nothing is added in the
process, the fermentation is just done under vacuum.
“Not all varieties should be fermented because fermentation is
not about adding flavors, but about enhancing what coffee can offer us. »
Near the vats, a first dryer receives cherries that have just finished fermentation and other
varieties that are exempt from it. Here, the precious harvest is kept warm: on that day,
while the sun is hidden behind the clouds, the temperature in the greenhouse reaches 40°.
“There are varieties like Geisha that we do not ferment, after harvesting it
goes directly to the dryer, because it has very delicate notes, jasmine notes,
whereas fermentation rather brings out the fruity notes, so these delicate and
elegant notes are lost, that is why it is one of the varieties that we do not ferment”
Each sheet includes the precise day and time of arrival of the cherries to be able to
better control the progress of the drying. Returning to the company headquarters, which is
called the school here, tilting dryers allow for even better control of
the rotations of the different productions. “This is the second phase, the dryer where the
coffees are much drier. It is also the most critical phase for quality, because the
goal is to eliminate the little residual humidity while preserving the essential oils
that make up the personality of our coffees.” Next to the building, Alonso is in charge of the
nursery. Like the farmers of Panama, he faces the difficulties linked to the altitude
and in particular the cold. Here, the first germinations take place under covers.
“It must be emphasized that the varieties that we use here in Inmaculada, such as
Eugenioides, are very sensitive and delicate plants, even from the moment they germinate.” Care
must be taken to ensure that the plants are sufficiently strong before planting them in
the plots and allowing them to develop. When the batches reach a
large volume, they pass after drying into a large hulling machine.
To be able to test the current harvests, samples will be taken and again
to be as precise as possible, they will all be sorted by hand.
“Here are the good beans… that we select and that we will package in there”
It is Lorena who then takes over to carry out a roasting in small
samplers. Here again, it is above all a question of testing the different batches and not
necessarily of carrying out a large tasting. Once separated from the last endocarps,
these final envelopes of the grain, they are ground just before tasting them
in order to have the greatest freshness. Cupping is not quite a
tasting. It consists of identifying the olfactory and taste profile of a coffee, in order to be
able to test its full personality. Jennifer is both the nose and the palate of
the house. The precision of its analysis already allows us to see if the batch does not present any
defects and then to give it a score. “The aroma is the main thing, I also evaluate the
coffee when it is hot to know its acidity and see if I can distinguish certain notes, I
then taste it lukewarm to see if there is a defect” It is not always easy
to analyze the success of Eugenioides. “I would summarize the qualities of Inmaculada or
rather where we are: in the genetics, the terroir, and the high level of detail
in each part of the process” “For me Eugenioides is a
very fresh coffee, it is smooth, it also has notes of ripe mango,
cocoa, orange, yes notes of orange and chocolate and it is very smooth, that is to say with
a perfect balance between acidity and sweetness” The success of this coffee is also based on a
team spirit carried by a new bold and passionate generation.
It is on the heights of Cali that we leave this world of specialty coffees
which is still evolving. More than just fashionable luxury products,
these exceptional coffees are only obtained through respect for the earth and all living things.
A rarity and care that make it worth the price.
Rareté, précision, excellence.
Amoureux de la France et du patrimoine, ses trésors n’auront plus de secrets pour vous 👉https://bit.ly/4dnI1h1
Des pentes embrumées du volcan Barú au Panama, aux terres volcaniques de La Réunion, jusqu’aux hautes altitudes de Colombie, ce documentaire nous plonge dans l’univers fascinant du café de spécialité.
Aux côtés d’Hippolyte Courti, expert mondialement reconnu, partez à la rencontre de producteurs visionnaires qui cultivent des variétés rares comme le Geisha, le Bourbon Pointu ou encore le mystérieux Eugénioides.
☕️ Découvrez :
🌿 Le rôle du terroir, de l’altitude et de la biodynamie
🧪 La fermentation anaérobie et les séchages solaires
👃 Des arômes inédits : mangue, jasmin, cacao…
🔥 L’art de la torréfaction et du cupping, où rigueur et sensibilité s’unissent
Chaque grain raconte une histoire — celle de la nature, du geste juste, et de la quête de pureté.
🎥 Un voyage sensoriel au cœur de l’excellence, pour les passionnés de café, les artisans du goût et les curieux du vivant.
© Tout droits réservés – AMP
#coffee #coffeelover #coffeetime #torrefuerte #panama #cupping #barista #coffeeart #espresso
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Bienvenue sur Trésors du Patrimoine, votre passeport pour explorer le riche patrimoine et l’art de vivre français. Partez à la découverte des régions de France et de leur patrimoine : Sites historiques, panoramas naturels, traditions, savoir-faire artisanal, culture, Histoire..
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#patrimoine #france #documentaire