The book
Specialty Coffee: From Seed to Cup
History, plant, processing, roasting and cupping of specialty coffee. Author: Luis Felipe Ariza Vesga.
A book by Luis Felipe Ariza Vesga, roaster and guide at Beantage Specialty Coffee Roasters in Bogotá. Fifteen chapters that follow coffee from the legend of Kaldi to the cup you pour at home.
Chapter 1, 28 pages. Leer en español
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What is inside
Part 1. Origin and History
- The Discovery of Coffee: the Legend of Kaldi
- From Arabia to Europe: Coffee Conquers the Old World
- The Americas and Colombia: Glory and Shadows of the Bean
Part 2. The Plant
- Coffee Botany: Three Species, One Genus
- Varieties: from Typica to Cenicafé 1
- Terroir, Regions and Pests
Part 3. From Farm to Green Bean
- From Seed to Cherry
- Post-Harvest Processing: Pulping, Fermentation and Drying
- Milling, Grading and Green Coffee Defects
Part 4. From Roast to Cup
- Roasting: the Chemistry of Flavor
- Grinding: the Cornerstone
- Brewing Methods and the Science of Extraction
Part 5. The Cupper's Palate
- The Sensory Attributes of Coffee
- Cupping and the Flavor Wheel
- Buying and Enjoying Specialty Coffee
A gift, not a product
The full book is not for sale. It is a gift for guests who book the coffee experience in Bogotá. Chapter 1 is free for everyone, right here.