Luxebook February 2023

BY JADE CRASTO The art of coffee making Looking at a mug of freshly brewed coffee that wakes us up in the mornings, it is difficult to imagine its long trajectory from being little beans plucked at a plantation. Coffee cultivated across the world may be traced back centuries to old coffee woods on the Ethiopian plateau. Legend has it that the goat herder Kaldi recognised the possibilities of these treasured beans and the rest is history. Kaldi discovered coffee after seeing that after consuming fruit from a particular tree, his goats became more and more energised, and refused to sleep at night. Kaldi reported his discoveries to the local monastery’s abbot, who concocted a drink from the berries and discovered that it kept him attentive throughout the lengthy hours of nightly prayer. The abbot informed some other monks at the monastery about his findings, and word of the invigorating berries spread. The news soon spread to the Arabian Peninsula, where it began its long journey across the globe. That cup of coffee which you enjoy every day, goes through a long process to reach your home. Here’s a rundown on how your favourite drink is made! LuxeBook spoke to Aditi Dugar – Chief Advisor, Retail & Lifestyle (ARAKU Coffee) and Rajeev Dharavath, Founder of Tribe Kulture, to learn more on how our coffee is produced and our growing coffee culture. Planting In shaded nurseries, coffee seeds are often sown in huge beds. They are kept out of direct sunlight until they become strong enough to be planted permanently. Planting is frequently done during the wet season to keep the soil moist as the roots establish themselves. According to Aditi Dugar, a coffee bean is only as good as the company it keeps. Good coffee comes from good agriculture, and vice versa. This is done with very strict scientific and agricultural support from experts who have helped reintroduce erstwhile native species into the region to restore Araku to its glory days of ecobiodiversity. Harvesting It will take 3 to 4 years for freshly planted coffee trees to yield fruit, depending on the type. When the coffee cherry is mature and ready to be harvested, it turns a beautiful, deep crimson. Every year, there is usually one large harvest. There is a primary and secondary crop in nations such as Colombia, where there are two flowerings every year. Most places select the crop by hand, which is a laborious and arduous procedure; but, in areas like Brazil, where the topography is largely flat and the coffee plantations are vast, the process has been automated. All coffee is harvested in one of two methods, whether by hand or machine: All cherries are removed off the branch at once, by either hand or by machine. The right shade of red Only ripe cherries are plucked, and each one is picked by hand. Pickers cycle among the trees between eight and ten days, selecting only the cherries that are fully ripe. Dugar and Dharavath say only the reddest of the cherries are picked. “Only the reddest of red cherries are carefully handpicked by our farmers. Not only do our berries have a delicate fruity and floral aroma, they hit a sweet 22 on the BRIX meter (which measures sugar content) — far from 18, which is the norm”, says Aditi. At Tribe Kulture, farmers are trained to pluck the right shade of red. This is a very important step when processing coffee as the right shade of red matters. Processing To avoid fruit spoiling, processing must begin as soon as possible after the coffee is gathered. Coffee is prepared in one of two methods, based on the location and available resources: The Dry Way is an ancient method of preparing coffee that is still utilised in many places with limited water supplies. The cherries are simply laid out on large surfaces to dry in the sun after being plucked.To keep the CAFFEINE RUSH 26|L U X E B O O K|F E B R U A R Y 2 0 2 3 F E B R U A R Y 2 0 2 3 |L U X E B O O K| 27

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