Roasting loss
Weight loss suffered by roasted coffee.
Renovation
Work that allows having young and productive coffee plantations. It is advisable to establish an annual plan to renovate the fifth part of the farm. The most economical system is renovation by cutting.
Reforestation
Replanting of trees by artificial or natural means.
Production systems
Technical, economic, cultural and conservation variables that people or communities take into account to produce coffee and deem valid for their sustainability.
Plant health
A set of conditions and actions that allow plant propagation material to be maintained at levels that minimize the risk of outbreak and spread of pests causing economic damage.
Personalized services
Strategies to achieve a producer’s approach with the end consumer.
Parabolic dryer
A very practical way to use solar radiation and air energy in coffee drying. They consist of a transparent plastic roof and a rustic parabolic structure in guadua that allows taking better advantage of radiation during little sunny or rainy days and direct radiation during sunny hours.
Coffee roasting
It generally takes place between 170 and 230 °C. In roasting, diverse physical changes and chemical reactions occur, modifying the chemical composition of coffee and generating the flavor and aroma compounds of the drink. The color, weight, volume and chemical composition of beans change, as well as the content of carbohydrates, proteins, lipids, and acids, among others. […]
Coffee bag
Unit of measurement used in coffee trade equivalent to 60 kilograms (132 pounds) of dry coffee. The export bag is made of jute, fique or pita. The international unit of measurement for coffee is a 60-kg bag full of coffee.
Certification marks
Signs that assure consumers that the product wearing them meets quality standards previously defined in legal and technical standards or regulations. A holder of a certification mark commits to a continued verification of compliance with preset standards of the product, in order to guarantee markets continued quality of the certified product and maintenance of the reputation obtained. […]