Hello, dearest community of coffee lovers!

It pleases me once again to peek into the parallel universe of people who love to taste coffee, and of people who love to work coffee, yes, maybe it sounds a bit strange to you, but the latter also exist and we value a simple coffee bean very much.

If you are a coffee lovers I invite you to know how I got into this fabulous world, you just have to teleport yourself aquí, and you will understand me better.

One of the first things I learned early on was the language of these golden seeds, and some people think they know it all because they bought a case of already processed beans, but are completely unaware of the scrutiny they had to go through to get there, or maybe they do, and I'm just writing some nonsense.

Sure, all that will save you a lot of work, but you are missing out on thousands of secret and curious details that happen before that bean successfully transforms into a cappuccino, espresso, Americano, or simply into the coffee that fills you with incredible energy every morning.

If you have ever seen these beans in their purest and most natural state you will notice several little things: the variety of size, shape, weight, and colours that will directly influence the body and strength of the smells and flavours of your cup of coffee. That's why when I receive a new order I check very carefully the type of variety, the humidity of the material, and the cleanliness of the goods, which will assure me 70% of the exquisiteness of the flavour.

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Have you found a herbal flavour in your coffee?

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My country is definitely not the best producer, nor the largest producer, perhaps many believe that it is a question of the current economic crisis, but I have realised that this is not the case, there has been a historical loss of customs and traditions in the management of the crop that has been reflected in the detriment of the quality of the national coffee that we consume.

For this reason, and through practice, I have dedicated myself to raising the self-esteem of our beloved morning coffee, and I refuse to trade it mixed with other elements that diminish its nutritional quality. There is also the fact of bad practices during processing, which is why you find in the same bag dark coloured coffee seeds, almost black, grey-green seeds, and almost white coffee seeds, yes, it is horrendous, the coffee will taste very bad indeed.

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But all this is the result of hasty and badly processed harvesting

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But, it is up to us to save and treat the seeds as little undervalued and underappreciated diamonds, and it is time to give them the value they really deserve.

1. It is important to bathe them with a little bit of sun to avoid bone pains, (joke), this is really important to get them close to their real weight and to achieve a stable yield.

2. Extract all the material that could alter the taste and purity of its origin, and even if you lose, the result is worth it.

3. During the roasting process, keep a close eye on when the first beans start to pop, from then on the monitoring is more intense, it will be over in an instant, keep an eye on it like your cat when it wants to escape to the roof or like milk when you cook it.

4. When the oily sheen starts to appear on its cover, the end of this part of the story has come, it has the exact point of its best taste, as I like it, or maybe as many Cubans like it when they prefer strong coffee, maybe other people just like it lighter, and it's just a matter of preference.

5. Show your customers that the quality of your coffee is and will be better every day.

Oh, what a delight!, those shiny and smelly beans, yes, because they smell extraordinarily rich, and if they are not vacuum-packed -- sorry my friend --, you missed a great moment, something like when you make a cake and the first notes of vanilla essence start to infiltrate your nose and you want to eat it just as it is, without even coming out of the oven.
But as most people here don't have a mill, we have to grind and pack it, and although they prefer it that way, sad to say, they will lose part of the ecstasy of enjoying a wide range of flavours and smells that are not negligible and fresh -- not even I thought it possible when I started out --, the fruity touch with a slight chocolate flavour envelops the palate in an incredible way.

Not all the time I have access to the best varieties, the few farmers who still harvest them with a lot of respect and love refuse to market them, because they consciously know that they have ground gold in their pantries, however I am of the opinion that all coffee regardless of the variety is coffee, but as with other foods, each style has its own organoleptic mark and its own popularity and recognition.
But I can assure you that if you don't like your coffee too acidic or too strong, too sweet or too bland, mix two varieties with which you can balance the final result; and that it costs nothing to experiment to find the real flavours of a coffee that you love for every day, and that is not exactly one like the Kopi Luwak coffee from Indonesia, but that has the stamp of your personality and of your brave and fighting effort, above all because it will be thought and prepared with the heart and with a lot of love.

I'm brewing a coffee: it's on me.

Tell me if you have ever prepared your coffee this way.
I know I left out some little details, but everyone has their little secrets up their sleeve.

Thanks for reading me, once again, and happy day to all lovers of good artisan coffee.

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