COFFEE SCIENCE
I am a key variable in the flavor of the bean. Stick with me and I'll take you to new heights.
Altitude
Latin America, Africa and Asia Pacific make me up.
The Coffee Belt
Developed to ensure the future supply of high quality coffee.
Farmers Support Center (FSC).
I only hang with Indonesian beans for 3-5 years - gives us time for develop spice, marshmallows and a peat moss type of relationship.
Aged Coffees
It takes me _____to fully grow and ripen from green to red.
9 months
I was born in 2013 and began welcoming guests in 2018. - I was great to see you.
Hacienda Alsacia
My methods bring out intense berry flavors, breakdown acidity and bring out my full body....
Semi- Washed method.
In 1998 Starbucks began working me with to help protect the earth's natural resources.
Conservation International.
The motto of Costa Rica....
Pura Vida - The Pure Life.
I join my fellow beans AFTER we are roasted to perfection. I am a___________ Blend.
Post Roast.
Quality, economic transparency, social responsibility and environmental leadership are the corner stones of my game:)
C. A. F.E. Pratices
Our Farmer Support Centers use this approach to share our research and resources with the industry.
open-source
Contrast, center and symmetry are the perfect way to a heart.
Latte Art
We are the team responsible for the coffee from shipping to brew.....
Global Coffee Quality Team
I am the call to action to make coffee the world's first sustainable agricultural product.
The Sustainable Coffee Challenge.