CABANA ARABICA COFFEE
Welcome to the finest Coffee beans available in Thailand from our own coffee trees in the highlands.We have our own Brand of coffee and looking for buyers worldwide: agents wanted. Coffee producers, coffee suppliers, coffee exporters, coffee manufacturers, coffee roasted and shipped to your country direct from us the supplier.
ARABICA HIGH GRADE COFFEE :
Write direct to us for coffee supplies as we sell Arabic Coffee beans world wide. We sell coffee We can supply you with ground Coffee or roasted coffee or green bean coffee.CABANA Arabica coffee and we are looking for distributors of our coffee labeled and packed ready for Xmas
GOLDEN CABANA Coffee is a single-origin, premium Arabica. It is certified organic, forest canopy grown, hand picked, fresh water processed, sun dried, hand sorted and freshly roasted to ensure the highest possible quality for each cup of GOLDEN CABANA Coffee. Naturally low in caffeine, it has a complex and flavourful profile which is enhanced and released through detailed cultivating, processing and roasting methods.Many bulk sellers use Robusta or a mixture of both Arabica and Robusta but we prefer to use the slow and high altitude Arabica blend of coffee beans and although they take longer to mature the aroma is excellent and far superior than Robusta. Arabica beans grow best at very high altitudes and are more expensive to buy.
Extraction of our coffee
Hulling & Sorting
This final stage of processing is done just prior to roasting. Our coffee beans are removed from the final parchment layer with the use of a hulling machine. The coffee beans are initially sorted and graded by shaking the beans through different sized sieves and then hand selected to ensure only the finest grade beans are roasted.
ROASTING THE COFFEE
Chaff is the silver skin of the coffee bean released during roasting. While some coffees are put though an additional polishing step during processing to reduce the amount of attached silver skin, most unroasted coffee beans have a significant amount of the fine paper-like substance still attached which must be removed during roasting. As coffee beans are roasted, they expand to almost twice there original size. The dried out silver skin ruptures and is either burned away or carried away by the roast air. The dark color of coffee is directly related to the caramelization of the sucrose in coffee. Therefore, to maximize sweetness you want to minimize the carmelization of sucrose, yet you do not want to roast too lightly or bitter tasting compounds will not thermally degrade. We recommend a roasting chamber temperature somewhere between 205-215°C.
BE AN AGENT IN YOUR COUNTRY FOR OUR NEW COFFEE
ARABICA FROM THE FINEST GROWING AREA IN THAILAND
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