10 Jan 2018
More and more people prefer to buy organic goods. Some people want to be friendly to the land, while others just want to live healthy. However, the coffee bean will be roast before selling, so in the last drink of coffee, almost no planting process of residual chemical substances. However, for the sake of the earth, and for the people who work on the land, one way degassing valve is more interested in sustainable agriculture.
The problem, however, is that Kenya's coffee is known for its lively sweet and sourness, and it's always reminiscent of blackberries and passion fruit, which is because the variety is placed in the soil. So Kenya's coffee prices will be higher than the neighboring countries.
The question is, is it that the flavor is prior to the environment, is it possible to make the production technology more environmentally friendly?
In Ethiopia, the original countryside of coffee, they are all environmentally friendly way, and coffee is even more delicious. Egyptian coffee is always lively sweet and sour, usually rich in floral and citrus incense, will also make people think of bergamot, or you can also be said that Earl tea. So, almost all Ethiopian coffee is organic. However, only a small part of the Egyptian coffee with organic certification, this is because the expensive certification fee is prohibitive.
The vast majority of people want coffee to drink as much as possible, but organic certification is little concerned about the flavor. Organic coffee is not necessarily better to drink, because we know there are more factors that can affect the flavor of coffee.
Originally published 10 Jan 2018, updated 10 Jan 2018.
Remember to seal the packaging bag after taking some coffee out, so the one-way degassing valve would finish its job to keep the freshness of product.03 Jul 2020
Roasted coffee cannot be put directly into a sealed package, because the coffee need to "breathe", that is, the carbon dioxide gas will be released.26 Jun 2020
This is a hole punched before installing the degassing valve, which purpose is to discharge the CO2 released and avoid the oxidation of coffee.