About the 7grams coffee world

The world of coffee has undergone an important revolution in recent years – together with the love that has always been in Melbourne for coffee and the culture around it, we have begun to develop curiosity, preferences and understanding. This change is also called the “third wave revolution of coffee” and it puts at the forefront the varieties, growing areas, shape of growth, roasting and preparation of coffee. It is important for us to know where our coffee came from, from which sub-variety, how the beans were dried and to what degree they were lightened.

We at 7 grams are bringing this revolution to Australia, straight to your home or office, with selected beans from small farms from all over the globe. Here are 9 interesting facts about our coffee, the world it comes from and the people who make it happen:

1. Strain condition

Every conversation about coffee will usually start with the royal couple, the two varieties that dominate the global coffee market, Arabica, which holds about 70 percent and Robusta with the remaining 30. Arabica is more complex to grow and pick and its flavours are richer and more delicate, with a good level of acidity. This means that its taste is balanced – not too sour and not too sweet and therefore remains pleasant. Robusta coffee on the other hand will be bitterer than the arabica and will have a stronger and less round and delicate taste. Those with a sensitive palate will notice the more nutty flavours that robusta brings to coffee.

2. A walk around the cafe

Most of the coffee in the world grows in about 50 countries that are part of the “coffee belt”, an imaginary strip that surrounds the earth near the equator and covers parts of America, Africa and Asia. All countries along the belt share a relatively similar tropical climate but differ in soil composition and growing environment and thus each has a distinct taste profile and unique aroma, texture and colour characteristics.

3. And in the first place …

Brazil, the country of football and samba, is also the largest exporter of coffee in the world. The coffee-growing areas in Brazil are in different parts of the country so there is a wide range of Brazilian flavour profiles. Brazilian coffee comes from Louise Alberto’s farm and you can easily tell by the flavours of dark chocolate, caramel sweetness and noticeable florality. In recent years, Louise Alberto’s farm has been growing Yellow Bourbon beans, a special and award-winning sub-variety with a fruity-lemon aroma and a distinct taste of berries and raisins, which has become very popular all over the world.

4. Not just chai

Another country that is at the top of world coffee exports is India, whose coffee tradition began around 1600. According to the story, a Muslim pilgrim returned all the way from Mecca to India with coffee beans hidden in his pockets. All coffee growing areas in India are in the south of the country, with the division between Robusta and Arabica completely equal and standing at 50-50. Our man in India is Ramesh Raja, a third-generation coffee maker. Ramesh’s coffee is grown in monsoon-blessed clay soil in the western mountain range of India and regularly wins the prestigious Flavor of India competition, thanks to coffee with a noticeable presence of spices, low acidity and a round body.

5. Develop the volcano

The coffee that grows in the volcanic soil of the island of Sumatra is the most famous coffee that comes from the giant country and is considered one of the highest quality varieties in the world. From there also comes Indonesian coffee. At 1,700 feet above sea level, Cia Abdullah’s coffee beans grow. The high height gives them a unique and complex taste: warm caramel with touches of white pepper, butter and nutmeg. Sia formed the Gaio People’s Tower Collective – an ethnic group living in the Sumatra Mountains. Today, the collective is committed to ecological and humanistic values. For example, coffee trees are grown at large intervals, irrigation water is recycled and farmers use only organic fertilizers.

6. Colombian love

Quite a few coffee lovers are ready to crown Colombian coffee as the best coffee of all. Colombia grows exclusively Arabica and Colombian coffee is somewhat reminiscent of its southern neighbour from Brazil, thanks to its delicate caramel sweetness. We get Colombian coffee from Maria’s farm, which is in the heart of green Colombian nature. Thanks to the special location of the farm high above sea level, the composition of the soil in the place and the amount of precipitation, an espresso cup with aromas of peach, wine and chocolate are obtained. If you ask Maria, her coffee “there is no reason to sweeten.”

7. Beautiful tropical country (and fine coffee)

Not just high waves, lush jungles and beautiful beaches. Costa Rica has been blessed with a mountainous terrain route, which combined with high temperatures and lots of rain, provides a perfect growing area for Arabica coffee. The soil in Costa Rica is rich in volcanic ash, which helps oxidize the beans and gives them a deeper and richer flavour. On the farm of Aladio Montero Rivera, from which comes Costa Rican Single Origin, the coffee is processed in a special process called Honey Process, during which the coffee fruit flesh remains attached to the peel after removal and gives the coffee delicate honey and brown sugar flavours.

8. From Tanzania to here

Tanzanian coffee grows at the foot of Kilimanjaro and under wide banana leaves. Its taste profile is characterized by sweetness, with hints of chocolate, berries and black tea. Tanzanian coffee is particularly aromatic, considered relatively strong and prone to high acidity and aromaticity. By the way, only 10% of Tanzanian coffee is produced by large companies. The other 90 percent comes from local family farms.

9. The farm and the experience

We at 7 grams buy our coffee from coffee farms that advocate fair terms of use and use sustainable farming methods. We assist them in purchasing agricultural equipment and help employees to form cooperatives through which they sell the coffee. Our Farmer to Cup approach means that we take responsibility for cultivating the sources and ways of growing the beans, preserving the environment, specializing in sub-varieties, ensuring fair trade and maintaining direct and personal contact with farmers and producers.

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