How Well Do You Know Your Coffee? ☕ 🫘
Take our coffee quiz to test your specialty coffee expertise!
Tambia only sells specialty coffee with a Q score of 84+. Read about our seed-to-cup process in our Tambia Talks blog to learn more about specialty coffee and how we care for our land and our beans.
Tambia only sells beans directly from our own farms so we take single origin to the next level and only sell Single Estate coffee - coffee whose beans are grown on one single farm.
Coffee-producing regions in South America consist of Brazil, the largest coffee producer in the world, and Colombia, the 3rd largest coffee producer in the world. Tambia are proud Colombian coffee farmers with a total of 6 farms in the Central Andean mountains of Antioquia and Sierra Nevada's Magdalena. These are in some of the world's finest growing regions for arabica coffee. Each farm sits on the forested slopes of mineral-rich extinct volcanoes, and our proximity to the equator leads to two harvest seasons.
Indeed, picking the cherries is the important first step. We hand-pick our cherries to ensure that they are all at their peak of ripeness. Our main harvest is September though November and our traviesa, secondary harvest, is April through June.
Q graders are experts in their field and use the cupping method to taste and evaluate coffee against a universally standardized set of criteria to determine the characteristics of different coffee beans and to ensure that they meet the standards of specialty coffee.
The coffee pulper. It is a mechanical device that uses friction and pressure to remove the pulp and skin from the coffee cherry, leaving behind the coffee beans or seeds. It can be operated manually or with the use of electricity or diesel-powered engines.
The outer layer of the cherry, the pulp, is removed leaving behind the coffee bean, which is covered by a sticky layer called mucilage. The beans are then soaked in water between 12 and 48 hours and the naturally occurring enzymes break down the mucilage, making it easier to remove. The beans are then washed to remove any remaining mucilage, as well as any dirt or debris that may be on the beans. From here, the beans are spread out on large tables or raised beds and left to dry in the sun or with the help of mechanical dryers. The dried beans are then run through a machine that removes the parchment layer, revealing the green coffee bean. The washed coffee process is known for producing clean, bright coffees with a consistent flavour profile.
This method involves drying the whole coffee cherries in the sun, allowing the beans to naturally ferment and dry inside the fruit. Cherries are spread out on large patios or raised beds and raked regularly to ensure even drying and prevent mold or spoilage. As the cherries dry, they begin to shrink and the coffee beans inside ferment. This fermentation process gives the beans a distinctive fruity flavour and aroma. After the cherries have dried completely, the beans are removed from the fruit by machine or by hand. Naturally processed coffee typically has a full body, low acidity, and a fruity, wine-like flavour. The natural process is technically difficult and if not done well can result in inconsistent quality and a higher risk of defects due to the prolonged contact of the beans with the fruit. Tambia is proud to offer excellent quality naturally processed coffees.
The honey process, also known as pulped natural or semi-washed process, is a method of processing coffee beans that falls between the washed and natural (dry) processing methods. In the honey process, the outer skin of the coffee cherry is removed using a pulping machine, but some or all of the mucilage (the sticky fruit layer) is left intact on the bean. The beans are then dried with the mucilage still on them, which can take longer than dry processing but less time than wet processing. The name "honey" comes from the sticky, honey-like texture of the mucilage, which can range in colour from yellow to red. The amount of mucilage left on the beans can vary, resulting in different levels of sweetness, acidity, and body in the final cup. Honey-processed coffees are known for their unique and complex flavour profiles, with a balance of sweetness and acidity. They can also exhibit fruity, floral, or nutty notes depending on the specific processing method used.
Specialty coffee roasters take great care in selecting and roasting the beans to bring out the unique flavours and characteristics of the coffee. Here are some common specialty coffee roast types:
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Light Roast: Light roast coffee is roasted for a shorter period, usually until the beans reach a light brown colour. This type of roast is ideal for those who prefer a brighter, more acidic taste with floral and fruity notes.
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Medium Roast: Medium roast coffee is roasted slightly longer than light roast, typically until the beans reach a medium brown colour. This type of roast is often described as having a balanced flavour profile with notes of chocolate and caramel.
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Espresso Roast: Espresso roast coffee is typically roasted darker than other types of coffee, but not as dark as a French or Italian roast. This roast is designed specifically for use in espresso machines and produces a strong, rich flavour with a thick crema on top.
The above roast types are most common because they allow the flavour of the fresh, high-quality beans to shine through. Although dark roast and french roast can also be found.
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Dark Roast: Dark roast coffee is roasted for a longer period, often until the beans are nearly black. This type of roast is characterized by a strong, bold flavour with notes of bittersweet chocolate, roasted nuts, and caramel.
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French Roast: French roast coffee is roasted until the beans are very dark and oily, with a smoky, intense flavour. This type of roast is often preferred by those who like a strong, bold coffee with a bitter aftertaste
Several factors can indicate whether you are drinking a high-quality specialty coffee:
- Origin: Specialty coffee is often sourced from specific regions and farms that have a reputation for producing high-quality beans. If you know the origin of your coffee, it can be a good indicator of its quality.
- Roast: Specialty coffee is typically roasted to bring out the unique flavours and characteristics of the beans. If your coffee has a well-developed roast that enhances the flavours without overpowering them, it's likely of high quality.
- Aroma: High-quality coffee should have a strong and pleasant aroma. If your coffee has a weak or unpleasant aroma, it may not be of the highest quality.
- Taste: Specialty coffee is often described as having complex flavours that are unique to the specific beans and roast. If your coffee has a well-balanced and nuanced taste, it's likely of high quality.
- Body: The body of a coffee refers to its thickness or viscosity. Specialty coffee often has a full and rich body that pleasantly coats the tongue.
- Aftertaste: The aftertaste of a coffee can also be a good indicator of its quality. Specialty coffee often has a clean and lingering aftertaste that leaves a pleasant taste in your mouth.
Overall, if your coffee has a combination of these characteristics, it's likely that you are drinking a high-quality specialty coffee. However, the taste is subjective and what may be high quality to one person may not be to another.
Thanks for participating in our quiz! You are a keen learner!
Why not check out other Tambia Talks blog posts to learn more?
You can also share your results in the following socials, or follow us on Instagram @tambiacoffee ☕
Thanks for participating in our quiz! You’ve been doing your research!
Why not check out other Tambia Talks blog posts to learn more?
You can also share your results in the following socials, or follow us on Instagram @tambiacoffee ☕
Thanks for participating in our quiz! You have a strong coffee knowledge 💪.
Why not check out our articles on Tambia Talks where we share our coffee knowledge, our approach to growing our delicious coffee beans and the latest news on the wider world of coffee.
You can also share your results in the following socials, or follow us on Instagram @tambiacoffee ☕
Thanks for participating in our quiz! You have excellent coffee knowledge!
Why not check out our articles on Tambia Talks where we share our coffee knowledge, our approach to growing our delicious coffee beans and the latest news on the wider world of coffee?
You can also share your results in the following socials, or follow us on Instagram @tambiacoffee ☕