What makes a great cup of coffee

Sisel Kaffé has brought coffee to a new level with its healthy ingredients that help provide a morning boost to start the day off right and supply fuel for the long day ahead. The following is a look into the origin of Sisel Kaffé and how it becomes the world's best tasting coffee.

Cultivation

Before stepping foot in the kitchen, a superior cup of coffee must begin with a high-quality coffee bean. Sisel Kaffé makes use of the Premium Panama Boquete Gesha coffee bean, which is world famous and award winning. Grown in Panama, the coffee beans are cultivated with all of the three environmental elements that are crucial for superior coffee. As a result, the beans are consistently at a higher level in comparison to other various coffee growing destinations.

The soil in Panama is deeply enriched with the special nutrients from lava and ash of the adjacent ancient volcanoes. The sweet and acidic soil is the most adept for planting and growing a fruitful coffee tree. Panama's rainforest environment also gifts plenty of hydration to keep the soil soft. The excess moisture helps the coffee trees be able to absorb the nutritional components within and prosper. In addition, the coffee trees are positioned perfectly on top of the high hills surrounding the ancient volcanoes. With the higher altitude, the growing is optimized by a thinner atmosphere and increased sunlight for more flavonoids.

Unlike any other geographic region in the world, Panama possesses unique microclimate conditions that satisfy all of the essential environmental elements that are required to produce the finest coffee available. With its abundant rainfall and ample sunlight to its high altitude nourishment and sweet volcanic soil, Panama is where Sisel Kaffé gathers the very best tasting coffee beans for richness in every cup.

Harvesting

As the coffee cherries are growing on the branches, they often ripen at varying periods of time and require the effort to be harvested at different times. The coffee farmer needs to pick and harvest only the ripe cherries that are ready, while leaving the rest to continue maturing.

Therefore, every bean that is used to create the unique blend of Sisel Kaffé is handpicked with care and concern to obtain the best quality coffee possible. While the method consumes time with its six to eight stages and money, collecting the fruit by hand guarantees that no beans will be too bitter or fermented. Sisel Kaffé is committed to providing customers only beans that have ripened to perfection.

Processing

The next stage of development requires the removing of the crop layers and waste to reveal the bean within the cherry. There are three methods that can be used to transform coffee cherries into beans, but Sisel Kaffé prefers utilizing the wet process. Although it necessitates added investment and time, the resulting coffee gathers a richer, more complex aromatic profile that leads to its superiority.

First, the coffee beans are submerged for 16 to 36 hours within a water bath, until they have properly softened and expanded. A high-tech machine then separates the bean from the surrounding pulp through the wonders of light friction. After, the beans are positioned inside concrete water tanks for fermentation for a maximum of 36 hours. In the process, all of the viscous and superfluous substances are stripped away. The coffee beans are next forced against a strong current of water to eliminate all pulp and impurity that has remained. The ripest beans sink to the bottom of the tank with their added weight.

Once a bean sorter gathers all of the ripe beans from the bottom, the beans are set out to dry in the sun on large tables or wire netting. In case of rain, the large racks are set on rails that can easily be closed to avoid imperfections affecting the process. The beans are left to sundry for up to three weeks. Finally, the sundried beans are taken to be hulled and the outer layers of the bean are removed.

Blending

Experts at Sisel Kaffé understand the importance of selecting just the right coffee beans for blending. Beans are selected based on their aroma, lasting aftertaste, quality, and finesse. When combined together, the beans create a blend that intensifies and emphasizes the superior individual characteristics of each bean. The final quality of the coffee that ends up in the customer's cup is determined by how these elements mix together to make arguably the best tasting coffee in the market.

Roasting

One of the most vital stages, roasting allows the beans to reveal the unique properties of its origin with its impressive full aromatic and flavor profile. During roasting, the correct time and temperature causes the beans to dehydrate completely. The color is altered from green to brown, and then the final almost black shade. With the added roasting heat, the beans expand so that the amount of caffeine increases. The bitterness, aroma, acidity, and body slowly develop throughout the roasting.

Grinding

After the coffee is roasted, it is transported to the airtight, deoxygenated silo for micro grinding. The freshly roasted coffee beans are placed within a grinder that has been chosen for consistent and accurate coffee quality. The precise process creates a coffee that is ground finely for a full-bodied, rich taste and complex aromas. For this reason, Sisel Kaffé is able to gift customers with a great cup of coffee every time.




Top