Colombia variety
Rust-resistant coffee variety produced by Cenicafé in 1982. It is the result of a combination, in a single cultivar, of the Caturra variety, which contributes high production and other outstanding features, and the Timor Hybrid, which contributes resistance to rust.
Catimor variety
The so-called Catimor variety does not exist as such. The term is a generic denomination given to all genotypes and populations derived from crossbreeding between Caturra and Timor Hybrid. As a result of this crossbreeding, varieties have been obtained both in Colombia and in other countries. One of these is the Costa Rica 95 variety, […]
Hopper
A funnel- or inverted pyramid-shaped container in which beans or other materials are thrown so that they gradually fall between the pieces of the mechanism intended to crush, grind, clean or classify them or to facilitate their dispensation.
Variety
It is important to choose the type of seed to be cultivated; there are different varieties that in some regions show better productivity than in others. This issue is very important because it depends also on the altitude of plantations.
Coffee Business Units (Ucae)
Small companies made up of selected young coffee growers, who receive social, business, technical and legal support to establish a partnership and, with the produce of the farm, acquire the land.
Economic damage threshold
Better defined as Economic Damage Level, it is the population density of the pest where the saved yield value (production) covers the control expenses.
Handpicking
Manual practice in which ripe coffee beans are collected one by one. It ensures high quality and has given great reputation to Colombian coffee.
Roast
With roast, green coffee develops all its aroma and flavor characteristics. There are several roast types, from lower to higher temperature: light or blonde roast, medium or monk’s habit roast, medium dark roast and dark roast (dark brown/blackish), the latter masking the characteristics of bad coffee.
Coffee milling
Mechanical and optical selection process (which some call dry milling) where dry parchment coffee is transformed into green coffee (also called green coffee in almond), which, depending on its physical and/or sensory characteristics (flavor), will be classified into: • Excelso coffee. • Pasilla coffee. • Consumption coffee (domestic, superior, ‘chorriado’ (drained)). • Refuse (it exists […]
Milling
Process in which specialized machines remove the film or endocarp that covers dry parchment coffee, turning it into green coffee and then grading it according to bean size and quality. In a broader sense, including wet and dry milling, processing steps or stages to which coffee is subjected to remove or eliminate all its skins or […]