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COFFEE FACTOID

It takes five years for a coffee tree to reach maturity. The average yield from one tree is the equivalent of one pound of roasted coffee.

Salada Foods Jamaica

CONTACT SALADA FOODS JAMAICA

Salada Foods Jamaica Ltd.

20 Bell Road, P.O. Box 71,

Kingston 11, Jamaica, W.I.

Email: info@saladafoodsja.com

Call: 1-876-923-7114-6, 923-6476

Fax: 1-876-923-5336

THE ART OF CUPPING

Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is used by roasters to assess the quality of a particular coffee sample.

Proper cupping requires the adherence to an exacting set of brewing standard, and a formal step by step evaluation process.

A trained cupper generally looks at six characteristics:
1. Fragrance: The smell of beans after grinding.
2. Aroma: The smell of ground up beans. The vapours released by the coffee in the mouth.
3. Taste: The flavour of the coffee
4. After Taste: The vapours and flavours that remain after swallowing.
5. Body: The feel of the coffee in the mouth.