U Roast 2

Your Home Coffee Roasting Guide – Because You Should Enjoy the Full Flavour of Freshly Roasted Coffee

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Tanzania
Tanzania, a coffee-producing country in Africa, is the world’s main peaberry producing country. Tanzania beans.

Technified coffee
Technification, analogous to the “Green Revolution” that was touted to revolutionize Third World agriculture, involves chemical inputs applied to high-yield disease-resistant varieties of coffee.

On technified farms, sparsely planted trees are kept to add some nitrogen to the soil and to hold it in place on steep hillsides. These technified farms are sometimes called “shade coffee farms,” although the few shade trees remaining are pruned back each year to little more than stumps. The percentage of technified coffee acreage is estimated at 10 per cent in El Salvador and Haiti, 40 percent in Costa Rica, and almost 70 percent in Columbia.

The spread of coffee leaf rust to the New World in the 1970’s spurred technification. Foreign aid from United States Agency for International Development (U.S.-AID) provided funding for technification projects. Technification is widely viewed as having failed to fulfill its promise, instead contributing to ecological degradation, loss of important habitat, and economic strain.

Tipica
Spanish for typica

Tone
Coffee’s appearance or color.

Transfair
TransFair USA’s mission is “to build a more equitable and sustainable model of international trade that benefits producers, consumers, industry and the earth. We achieve our mission by certifying and promoting Fair Trade products.”

Trees
There are three commercial species of coffee trees: Robusta, Arabica and Liberica. Coffee trees, evergreens that grow to heights above 15 feet, are normally pruned to 8 feet to facilitate harvesting. The trees produce highly aromatic, short-lived flowers producing a scent between jasmine and orange. They yield a commercial harvest in four to five years.

Turpeny
A smell that resembles turpentine or camphor. It can be created by volatile hydrocarbon compounds and nitrites found in coffee’s aftertaste.

Typica
A variety of Arabica

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