Oxalis Coffee

Furthermore, such coffee should be evaluated by professional tasters as having a grade of higher than 80 points out of 100. However, this is not the end of the specification process. In fact, the concept of plantation coffee concerns all aspects of a relatively complex chain.

Selectively harvesting the ripe cherries, cleaning and precise timing of manufacture, and being stored in ideal conditions – these are the principal goals of farmers and exporters in every coffee growing country.

Nevertheless, more hard work awaits the coffee roasters - the people whose job it is to make the most of the potential taste of coffee beans. Of course, the task of the consumer is the most pleasant of the entire chain. Despite this, improper preparation at home or a cafe can ruin the labours that preceded it in just a few seconds.

Provided that coffee manages to overcome the pitfalls mentioned above, its so-called ‘terroir’ should also be reflected in the taste. It is this that delivers consumers a real culinary experience and not only simply a quick caffeine boost. Plantation coffee can be extremely rich and diverse in terms of flavour and easily rival wine. The best coffees are defined by a distinctive, sometimes explosive vivacity (acidity), complex tones of exotic or forest fruit, a full and juicy body and a long-lasting sweet aftertaste. At coffee tastings it is possible to overhear descriptions used such as strawberry, blackcurrant, mango, papaya, passion fruit and many others.

It is important to mention that coffee cherries ripening on coffee plants are classified as a fruit so, consequently, should taste like it.