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The Coffee Universe

Coffee seeds are typically planted in large beds of shaded nurseries. Once they sprout, the seedlings are removed from the seed bed to be planted in carefully formulated soils. It takes three to four years for the newly planted coffee to bear fruit. When the coffee cherries are ripe and ready to be harvested, they become a bright, deep red color. Only the ripe cherries are harvested after being picked individually by hand. The undeveloped and overripe coffee cherries are separated from the good coffee cherries.

The Coffee Universe

Coffee seeds are typically planted in large beds of shaded nurseries. Once they sprout, the seedlings are removed from the seed bed to be planted in carefully formulated soils. It takes three to four years for the newly planted coffee to bear fruit. When the coffee cherries are ripe and ready to be harvested, they become a bright, deep red color. Only the ripe cherries are harvested after being picked individually by hand. The undeveloped and overripe coffee cherries are separated from the good coffee cherries.

Coffee beans covered in mucilage are either sent to air dry naturally as pulped natural coffees or are sent to coffee fermentation tanks. Fermentation tanks remove mucilage before drying the coffee bean. The pulped and fermented beans are dried to approximately 11-12% moisture content to properly prepare them for storage. Finally In the roasting step, green coffee is roasted into fragrant brown beans which is typically what consumers think of as coffee.

Misiones Coffee Farm

Between clouded mountains, two hours south of Bogotá, MISIONES Coffee Farm was founded over 100 years ago. They show extreme dedication to the cultivation, harvesting and processing of their coffees, like this Cenicafé 1 variety offered exclusively in the US by Alice Good. Misiones takes special care in finding the right process for each variety, to create unique and exquisite flavor profiles. You can find more info from @elprofedecafe and @misiones_cafe on Instagram!

For this specific lot, once the best cherries have been picked, they are placed in sealed containers for a 254 hour anaerobic fermentation at a controlled temperature. Once this time has gone by, the cherries are placed on the raised beds, where they’ll dry until they reach the proper moisture content. Then, the coffee is stored in special conditions to ensure it stabilizes and is in perfect conditions for milling and roasting.

Finally, the coffee is roasted in Bogotá, with a flavor profile that enhances its fruity, complex acidity, at the same time producing a sweet and balanced cup. A few days after roasting, we receive the coffee in Verona enabling us to give our customers a great experience tasting exquisite Colombian coffee.

Methods of Preparation

For 500 years, extending from the Ottoman Empire through Italy, France, Germany, Japan, the US and many other countries, the ways we prepare coffee have evolved to the vast, diverse set of methods you can find in most coffee shops today. Whether through immersion like a French Press, under pressure like espresso, or through a filter like a pour over, the flavor of your coffee will change significantly based on which method of preparation you choose.

Methods of Preparation

For 500 years, extending from the Ottoman Empire through Italy, France, Germany, Japan, the US and many other countries, the ways we prepare coffee have evolved to the vast, diverse set of methods you can find in most coffee shops today. Whether through immersion like a French Press, under pressure like espresso, or through a filter like a pour over, the flavor of your coffee will change significantly based on which method of preparation you choose.

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