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Standard coffee Master Starbucks > Chapter 2 (Part 1) -Agriculture And Farming > Flashcards

Chapter 2 (Part 1) -Agriculture And Farming Flashcards

1
Q

Primary factors that can affect quality and flavour of coffee?

A
  • Processing (P)
  • Harvesting (H)
  • Varietals/varieties (V)
  • Elevation (E)
  • Sorting (S)
  • Terroir (T)
  • Species (S)
  • Growing Region (R)
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2
Q

Differences between 2 main species of coffee: Arabica and Canephora (Robusta) — 7 main differences

A
  1. caffeine levels (measured as a percentage by weightt): About 1% in Arabica and 2% in Robusta
  2. Proportion of World production: Arabica takes up 60% while Robusta takes up 40%
  3. Level of elevation: Arabica is grown at high elevation while Robusta is better grown at low elevations
  4. Yield: Arabica has lower yield than Robusta
  5. Flavour: Arabica has more sophisticated flavour than Robusta
  6. Resistance to disease and pests: Arabica is less resistant than Robusta
  7. Price point: Arabica has higher price point than Robusta
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3
Q

How does higher elevation improve quality and flavour of coffee?

A

Higher elevation = warmer in the day and cooler in the night.
This slows down the development of the bean, allowing more complex flavours to develop
Harder and more dense beans

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4
Q

What are the 4 key events in the annual lifecycle of a tree?

A
  1. Pruning (2 months)
  2. Flowering (3 months)
  3. Ripening (4 months)
  4. Harvesting (9 months after harvest) (3 months)
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5
Q

What is something to know about Varietals in coffee?

A
  • varietals are sub-categories of Species
  • they differ in terms of the taste of coffee
  • 5 main ones from the book: Typica, Bourbon, Caturra, Catuai, Gesha
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6
Q

What is special about Typica? (Varietals)

A
  • low yield
  • Known for sweet acidity that resembles apples
  • Slightly elongated cherries
  • Long distance between nodes of fruits
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7
Q

What is special about Bourbon?

A
  • lower yield than Typica
  • known for sweetness
  • cherries can come in orange, red and yellow
  • cherries are shorter and rounder than for Typica
  • short distance between leaf nodes
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8
Q

What is special about Caturra?

A
  • average yield
  • known for citrus notes
  • short distance between leaf nodes
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9
Q

What is special about Catuai?

A
  • very resistant, higher yield than Typica and Bourbon
  • Branches are closer to each other
  • slightly more curled leaves
  • coffee cherries are smaller than that of other Varietals
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10
Q

What is special about Gesha?

A
  • flavour: tea-like qualities
  • Spare and slender branches
  • Gesha cherries are larger and longer than Typica cherries
  • An Ethiopian Heirloom varietal
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11
Q

What are the stages from seed to tree? (Don’t mix this up with tree life cycle)

A
  1. After a few weeks upon planting, the seed germinates
  2. 6 weeks after planting, the seedling enters a matchstick or soldier stage. Seedling is transplanted to nursery.
  3. 2 months later, the true leaves appear and seedling enters the butterfly stage
  4. 2 months later, the seedling will be checked for plant size, structure, leaf color and distance between branches
  5. One year later, seedling will be moved back to field
  6. 3 years later, the tree will be producing ripened coffee cherries (yay!)
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12
Q

What are the enemies of coffee (7 — 2 living, 5 non-living)

A 
Living (2):
- Coffee leaf rust (AKA Hemileia Vastatrix or La Roya)
- Pests like coffee plant borer and nematodes 
Non-living (5):
- Climate change 
- oxygen 
- light 
- heat
- moisture
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13
Q

Describe how coffee is harvested (3 methods)

A
  1. Handpicking
  2. Machine
  3. Strip-picking
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14
Q

What are the three main processing methods?

A
  1. Washed
  2. Semi-washed
  3. natural
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15
Q

Tell me the different steps in natural processing method (4 steps)

A
  1. Receiving
  2. Drying
  3. Hulling
  4. Final drying
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16
Q

Different steps of the semi-washed processing method (7 steps)

A
  1. De-pulping
  2. Rinsing
  3. Partial drying
  4. Receiving
  5. Continued drying
  6. Hulling
  7. Final drying
17
Q

Tell me the different steps of the washed processing method (6 steps):

A
  1. Receiving
  2. De-pulping
  3. Fermentation/mechanical de-mucilaging
  4. Drying
  5. Resting (in burlap bags)
  6. Hulling
18
Q

How is coffee sorted (4 ways)

A
  1. Manual sorting
  2. Sorting by density (more dense= higher quality)
  3. Sorting by colour (electronic)
  4. Bagging according to quality
19
Q

Three different coffee-growing regions:

A
  1. Latin America
  2. Africa
  3. Asia/Pacific

Standard coffee Master Starbucks (3 decks)

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