Effect of coffee cherry maturity on coffee quality. “Coffee that is almost exclusively plucked from ripe fruit, offering good quality,” I tell clients about AMINO’s premium coffee goods. The majority of individuals are unaware of and unappreciative of this benefit.
Of course, everyone knows that ripe fruit tastes better than green fruit, but few people realize how difficult it is to pick ripe fruit. That is why I am sharing this post with you so that we can all learn more about the quality of coffee berries.
The first is the color of the fruit. This article will look at the most popular coffee kinds in Vietnam.
1/ The coffee cherries are green when they are young. The coffee beans have a strong caustic flavor and resemble vegetables at this point.
2/ As the fruiting stage progresses, the peel begins to become orange. Because the coffee beans have grown to a sufficient size but are not physically mature, the flavor is monotonous and dull at this stage.
3/ When the fruit turns red, it means the kernel is fully grown and the fruit is ripe. This is the best season to harvest and produce high-quality fruit.
4/ When the coffee fruit reaches its full potential, it becomes purple. The coffee berries are quite sweet at this time of year, and the beans are firmer. At this time, the coffee beans will have a very rich, deep sweet flavor. The coffee cherries are readily fallen from the branches at this time, which is a flaw.
5/ The majority of black fruit is bad. Due to a lack of water, nutrients, or growing too quickly in comparison to other fruits, they were damaged during development and dried on the tree. This is a component that has a negative impact on coffee quality, such as a poor odor, yeast odor, and unpleasant bitterness…
Perhaps everyone has seen the image of ripe red coffee clusters in commercial photographs like the one above. In actuality, though, there are numerous differences.
Coffee trees have a lot of flowers, therefore the ripe fruit isn’t always uniform. In Vietnam, harvesting is practically unique in that all fruit is hand-picked from the branches of each tree one by one.
Only pick bunches with ripe fruit on the same branch for picking, and leave green bunches for the next pick. However, this reduces the yield by 50-70 percent, resulting in a 2-3-fold rise in the cost of harvesting and a 20-40% increase in the price of coffee beans.
Another approach is to continue picking all of the fruits as usual and then run them through the machine to remove the ripe ones. This alternative entails high upfront costs for apparatus and pre-processing space and the inability to dry whole fruits as the traditional method does.
Another issue is that when the pre-ripe fruit reaches maturity, it falls readily, lowering yield and negatively impacting the area under the tree. Overripe fruits take longer to dry and are more prone to yeast infection throughout the drying process.
Worse, when you choose a lot of ripe cherries instead of a bunch of green ones, coffee shops rarely give you a better deal.
The sad part is that we’ve been drinking largely green coffee up until now. This is true not only in Vietnam but in many other coffee-producing countries throughout the world.
With over three years of experience working with passionate farmers in Vietnam, AMINO has walked farmers through the process of harvesting ripe fruit and bringing high-quality products to market. The first step is to establish trust and a shared vision in order to collaborate on a better product.
Then perfect the proper care and maintenance schedule so that the tree is healthy, the fruit ripens for a long period on the tree, and uniform ripening is possible. Planning and implementing the selection is still a difficult and novel process.
Finally, it is a fair price for the time and effort farmers must use picking ripe fruit. Is eager to disclose challenges encountered during the implementation stage. Is a promise to deliver long-term results. Every year, it is the sharing of knowledge in order to learn and improve together.
Helena’s luscious red coffee berries, we hope, will not only provide sweetness to customers’ cups of coffee, but also to farmers’, roasters’, and the development of Vietnam’s coffee sector.