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Did you know Coffee drying is a crucial step in the coffee production process. 🧐 Delighted to share some insights from our coffee roaster Garath, about the methods used on the Brazilian farms visited from his recent origins trip🌎 Coffee Drying on Patios - Pedra Grande - South Minas Gerais - Altitude. 1150mtr. - The most common method for drying coffees is patio drying. Coffee cherries are spread out over a large patio surface at a depth of only a few centimetres and dried under the sun. It can take 12 to 14 days of drying for natural coffee to be dried this way. Raking of the cherries on the patio replicates a mechanical drying system although it will take longer to dry.   As opposed to natural coffees, washed coffees, (green beans) can take 6 to 7 days to be dried using patios.   Raised Bed Coffee Drying - Fazenda de Mata - Altitude 1200mtr. - The coffee cherries are raked and dried in much the same way as patio drying, however a raised bed system gives the advantage of air to circulate under the coffee. Raised bed drying is more challenging but can result in more even drying and a coffee that can be of better quality.   #coffeedrying #brazilcoffee #sustainability #vivacoffeeltd #findlaterandco

Not just any barrel is suitable for our aged bulk rum. The meticulous selection of each barrel is essential to achieve the unique profile that characterizes our rum, from the type of oak to its history of previous use. Each barrel contributes its own identity, adding layers of flavor and complexity that only time and experience can provide. We work with American oak barrels made by Brown-Forman, one of the few companies that control the entire process of making their own barrels. From the careful selection of the oak to the precise toasting, each barrel is designed to maximize the interaction between the wood and the distillate, guaranteeing exceptional quality. These barrels, previously used in iconic whiskies, enrich our aged bulk rum with complex and unique nuances. Interacting with the tropical climate and our homegrown sugarcane, the wood releases flavors that intensify the sweetness and character of the spirit, enhancing that distinctive profile that captures the essence of our sugarcane land. Follow us Bulk Rum Providencia, more information www.providenciaco.com #Americanoakbarrels #Tradition #Innovation #BulkRumProvidencia #Providencia #AgedBulkRum #SugarcaneSpirit #Providencia #AmericanOakbarrel #SugarCane #QualityAndConsistency #Sustainable #ConsistencyThoughTime #ValledelCauca #Colombia #Americanoakbarrel

From Agave to Glass: Trends Shaping Latin America's Mezcal Market Discover the vibrant world of Latin America's mezcal market with our latest report! Dive into key trends, growth opportunities, and market dynamics shaping this traditional spirit. Essential insights for producers, distributors, and investors looking to tap into the growing mezcal industry. For more information read the full report: bit.ly/3RynmNV Some of the key players in the market are Pensador Mezcal, Ilegal Mezcal, Alipús and many more. #marketresearchreports #news #latinamerica #marketoutlook #informesdeexpertos #ide #latinamericamezcalmarket #mezcalmarket #mezcal #drinks #foodandbeverages #growth

🤝COMPLETION DAY🤝 We completed the sale ‘The Beer House’. This is a 3 bed terraced house in Balornock that had been lying empty for 10 years. We decided not to renovate this one and instead empty it out and trade it straight on through Smart Sales & Investments taking it on the market. This is known as a trade deal, a strategy I am adopting more and more at the minute. Watch the video for a breakdown 🙌 #property #propertyinvestment #propertyinvestor #propertyinscotland #propertysourcing #requiresimprovement #renovationproject #renovation #glasgow #beer #emptybeer #propertytrading

Top 3 most expensive coffees☕☕ in the world. ~ Kopi Luwak: Costs $600 per pound. ~Black Ivory: Costs $1,500 per pound. Grown in Northern Thailand, these beans are fed to elephants on the plantation and extracted from their feces. ~Ospina Gran Café: Costs $1,400 per pound. Coffee snobs can now take it to a whole new level. The world’s most expensive—and extremely rare—cup of java, made from beans extracted from the excrement of a small animal, is ready to reach a broader audience. The Kopi Luwak coffee originates on the Indonesian island of Sumatra and is famously "produced" by the Paradoxurus, a relative of three breeds of civet, a slinky mammal that looks like a cross between a cat and a mongoose. When the Paradoxurus eats coffee cherries, the beans leave the digestive system more or less intact. The beans are then gathered, cleaned and roasted. Amazingly, a cup of Kopi Luwak typically costs about $90. Or you can pick up a pound of the beans for around $1,000. To get a cup typically requires an appointment with one of the small number of establishments that carry the exotic blend. #coffee #coffeelovers #expensive #luxury

🌍 Exploring the Rich Traditions and Modern Appeal of Mezcal in the UK & EU Markets 🍹 Mezcal is more than just a drink – it’s a piece of Mexican heritage, crafted through centuries-old techniques and deep-rooted traditions. With its unique smoky flavor and diversity of agave varieties, mezcal is rapidly gaining appeal among UK and EU consumers. But what does it take to bring this artisanal spirit to new markets? At V&R International, we’re proud to dive deep into the fascinating journey of mezcal, from its production process in Mexico to the challenges and opportunities of importing it to the UK and EU. Key Insights from Our Latest Blog: 🌱 The Artisanal Process: Mezcal is made from over 30 types of agave, using traditional methods that support local communities and preserve cultural heritage. 🌍 Sustainability & Certification: As environmental standards continue to evolve, it’s vital for UK and EU stakeholders to ensure their mezcal imports meet sustainability guidelines and obtain key certifications like Fairtrade and Rainforest Alliance. 💼 Importing Considerations: Learn about crucial steps in the process, from tax duties and labeling to packaging regulations that support a sustainable and eco-friendly approach. Whether you're a distributor, importer, retailer, or investor, the mezcal industry presents exciting growth opportunities. By supporting this artisanal spirit, you’re not only bringing a premium product to market but also helping to sustain family-owned businesses and foster a global appreciation for Mexican craftsmanship. 🔗 Read the full article and discover how V&R International can help you navigate the complexities of importing and distributing mezcal. 👉 [https://lnkd.in/g4tAPdrG] #Mezcal #Sustainability #Importing #SpiritsIndustry #MexicanHeritage #UKFoodIndustry #EUFoodMarket #ArtisanalSpirits #Agave #VandRInternational #Craftsmanship #MezcalInEurope #GlobalBusiness

Every day except Sundays, when the sun begins to set and the drying coffee is covered for the night, local farmers converge at Liza washing station 2 with sacks of coffee cherries to be washed. Every bag is weighed, marked down as received and then emptied into a large wooden vat. When the vat is nearly full, the engine of the de-pulper is fired up and the coffee begins to be processed. The de-pulper removes the skin of the coffee cherries and shoots them out into a large basin to soak overnight. The skins are funnelled into a separate concrete basin and lime is added to reduce acidity so that they can be used as a fertiliser. By the time the sun has fully set, the job is almost done. Water is poured into the tile basin so that the coffee beans can soak overnight to loosen the layer of mucilage that still clings to the bean. By the morning, the coffee is ready to be rinsed, sorted and spread out on the drying tables. This coffee becomes our Moja, Mbili and Maji. Check them out on steansbeans.com! #rwanda #eastafricanspecialtycoffee #specialtycoffee #eastafricancoffee #amsterdamhoreca #amsterdamcoffee #coffeeroasting #coffeeroastery #coffeeroasters #coffeeroaster #specialtycoffeeroaster #washedcoffee #wetprocessedcoffee #wetprocessing #wetprocess #washedcoffeebeans

Cusco, Peru: Chicha de jora is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days. The original Quechua name is ajha, and it is traditionally made and sold in chicherías, called also ajha wasi. The process for making chicha is essentially the same as the process for the production of malted barley beer. It is traditionally made with Jora corn, a type of malted corn from the Andes. #peru #localwisdom

Did you know that temperature can make a difference in the final character of our bulk aged rum? Oak responds differently to temperature changes, allowing the alcohol to penetrate the wood fibers and absorb its flavors. During warmer days, the process of extracting compounds intensifies. The wood breathes and influences how the alcohol interacts with the barrel. In Valle del Cauca, Colombia, the tropical climate is a key player in this process. Here, temperature changes allow our American oak to express its full potential, contributing to a more robust and marked profile. This unique environment, together with our sugar cane grown on our own land, allows each barrel to become an authentic reflection of the flavor of our region. Thus, the Cauca Valley is not only the home of our distillery, but also an essential ingredient that adds character and distinction to each batch of our AGED BULK RUM. Follow us Bulk Rum Providencia, more information www.providenciaco.com #Americanoakbarrels #Tradition #Innovation #BulkRumProvidencia #Providencia #AgedBulkRum #SugarcaneSpirit #Providencia #AmericanOakbarrel #SugarCane #QualityAndConsistency #Sustainable #ConsistencyThoughTime #ValledelCauca #Colombia #Americanoakbarrel

Elevate seafood presentation with style and convenience from American Metalcraft, Inc. Metalcraft, Inc Stylish seafood setups are a breeze with durable melamine trays, non-slip rubberized stands and perforated ice screens. Learn more by contacting an AFS rep. #foodserviceequipment #foodservicesolutions #foodservice #restaurantlife #kitcheninnovation #foodserviceindustry