Welcome to the place where
Green Parrot Coffee is hand selected and roasted. Here, the dry,
green coffee is put through a screening process where only the best coffee
beans are used to make this special gourmet blend. This food
processing facility is
fully licensed by the Honduran Secretary of Heath, maintaining strict
standards to guarantee the highest of quality in our final coffee products.
In
order to create the perfect cup of coffee, you
need to start with the perfect coffee bean.
After the coffee as been uniformly dried on cement
drying patios, it can be stored until it is ready to
be roasted. Dry coffee is stored with the hull
on until the day of roasting. This helps to protect
the green coffee bean maintaining optimal freshness.
The dry coffee is stored in burlap bags which allows
the coffee to breath, reducing the chance for fungal
growth. Our coffee is stored in a cool, dry place
free from moisture and pests. The hull is
removed only at the time of roasting. After
the coffee has been hulled, the green coffee beans
can be classified. Coffee beans are classified
using a variety of criteria. Green coffee is
evaluated
on the basis of size, shape, color and weight. Green
coffee beans that are discolored, malformed, damaged
or broken are removed before roasting and are not
used in our premium blend. Once obviously
defective coffee beans are removed, the remaining
coffee beans are placed through a screen so that
only the largest, most uniform high quality beans
are selected. (To the right: #1 Dry coffee (hull
on) #2 Roasted Coffee )
is
actually a chemical process brought about through heat.
During the roasting process acids, aromatics and other
components pertaining to flavor are either created, balanced
or altered in ways that create the desired effect of each
roaster. There are many terms devoted to the
description of the total coffee experience such as:
flavor, acidity, aftertaste and body, however it is
important to note that every coffee has its own distinctive
qualities which manifest themselves differently at various
temperatures. Interestingly, the roasting process
actually contains many different steps which help bring out
the special characteristics of each coffee. One of the
most important steps in coffee roasting is the "second
crack" which is the last phase of roasting. During the
second crack, the coffee beans take on a medium to dark
brown color and have an oily sheen. In the
United States, roasters have been accused of attempting to
hide poor blending, stale coffee and dirty machines by roasting the beans to
a dark black with very shiny surface. An easy way to tell if a coffee
has been roasted well beyond the second crack is to perform what we like to
call the "pinch test". If a roasted whole bean crumbles too easily
between your thumb and forefinger, more than likely it has been roasted far
past the second crack. We have perfected the roasting of our special
gourmet coffee to enhance what we consider to be the most favorable qualities
of our blend. Our coffee is a light blend with ample acidity, never
bitter but full bodied possessing a very unique mosaic of rich aromas and
flavors. We recommend 2 tablespoons of coffee be used with every 6
ounces of water. Minerals and other impurities in tap water effect the
overall flavor of the coffee therefore filtered or spring water is best.
Above all else, freshness is of utmost
importance to us. For that reason alone, many roasters purchase imported
green coffee to roast in the United States maintaining optimal freshness.
We prefer however, to provide a source of dignified work and living wage
income to our Honduran friends. Still, we are not willing to sacrifice
freshness. Therefore, we roast and bag our coffee nearly simultaneously.
As soon as our coffee is roasted, we allow only a few minutes for cooling.
At that time we also perform a cupping trial to ensure quality. The
freshly roasted coffee is bagged in a double lined foil gusseted bag with a
one-way degassing valve while it is still quite warm. This special valve
allows for the coffee to completely degas without letting oxygen in, keeping
the freshness of your coffee intact.
Coffee,
fresh as the moment it was roasted, that is our promise to you.
In
order to create the perfect cup of coffee, you
need to start with the perfect coffee bean.
After the coffee as been uniformly dried on cement
drying patios, it can be stored until it is ready to
be roasted. Dry coffee is stored with the hull
on until the day of roasting. This helps to protect
the green coffee bean maintaining optimal freshness.
The dry coffee is stored in burlap bags which allows
the coffee to breath, reducing the chance for fungal
growth. Our coffee is stored in a cool, dry place
free from moisture and pests. The hull is
removed only at the time of roasting. After
the coffee has been hulled, the green coffee beans
can be classified. Coffee beans are classified
using a variety of criteria. Green coffee is
evaluated
on the basis of size, shape, color and weight. Green
coffee beans that are discolored, malformed, damaged
or broken are removed before roasting and are not
used in our premium blend. Once obviously
defective coffee beans are removed, the remaining
coffee beans are placed through a screen so that
only the largest, most uniform high quality beans
are selected. (To the right: #1 Dry coffee (hull
on) #2 Roasted Coffee )
is
actually a chemical process brought about through heat.
During the roasting process acids, aromatics and other
components pertaining to flavor are either created, balanced
or altered in ways that create the desired effect of each
roaster. There are many terms devoted to the
description of the total coffee experience such as:
flavor, acidity, aftertaste and body, however it is
important to note that every coffee has its own distinctive
qualities which manifest themselves differently at various
temperatures. Interestingly, the roasting process
actually contains many different steps which help bring out
the special characteristics of each coffee. One of the
most important steps in coffee roasting is the "second
crack" which is the last phase of roasting. During the
second crack, the coffee beans take on a medium to dark
brown color and have an oily sheen. In the
United States, roasters have been accused of attempting to
hide poor blending, stale coffee and dirty machines by roasting the beans to
a dark black with very shiny surface. An easy way to tell if a coffee
has been roasted well beyond the second crack is to perform what we like to
call the "pinch test". If a roasted whole bean crumbles too easily
between your thumb and forefinger, more than likely it has been roasted far
past the second crack. We have perfected the roasting of our special
gourmet coffee to enhance what we consider to be the most favorable qualities
of our blend. Our coffee is a light blend with ample acidity, never
bitter but full bodied possessing a very unique mosaic of rich aromas and
flavors. We recommend 2 tablespoons of coffee be used with every 6
ounces of water. Minerals and other impurities in tap water effect the
overall flavor of the coffee therefore filtered or spring water is best.
