Luxebook February 2023

cherries from deteriorating, they are raked and rotated during the day, then blanketed at night or during the wet season to keep them dry. Depending on the weather, this procedure may take several weeks for each batch of coffee until the water content of the cherries is reduced to 11%. After harvesting, the wet method eliminates the pulp from the coffee cherry, leaving just the parchment skin on the bean. To remove both the skin and flesh from the bean, the newly picked cherries are first run through a pulping machine. The beans are then segregated based on weight as they move through water channels. Lighter beans rise to the surface, whereas heavier mature beans sink to the bottom. They are separated by size as they move through a succession of revolving drums. The beans are separated and then transferred to big, water-filled fermenting tanks. Depending on the state of the beans, the environment, and the altitude, they will stay in these tanks for 12 to 48 hours to remove the slippery coating of mucilage that remains connected to the parchment. This layer will disintegrate when resting in the containers due to naturally occuring enzymes. When the fermenting process is complete, the beans will feel rough to the touch. The beans are cleaned and readied for drying after passing through additional water channels. Roasting The very next step is to roast the coffee so that they become the delightful bitter fragrant brown coffee beans that we adore. Roasting is a sophisticated procedure in which the beans must be cooked at the precise temperature for the appropriate period of time - any longer and they will burn. There are devices that can achieve this, but the most skilled coffee roasters will utilise their perception of smell and extensive expertise to determine when the beans are ready. The beans are then ground, either fine or coarse, so that they may be used to produce coffee. Finally, the hot and tasty beverage is in your cup, ready for you to enjoy as you begin your day! Sustainability in coffee Last year India consumed 1.21 million 60-kg bags of coffee. This quick consumption has a significant environmental impact, involving far more than the garbage created by ubiquitous ‘to-go’ cups. Let’s take a deeper look at the necessity of developing sustainability awareness in the coffee industry and how organisations may re-invent their supply chain operations for a more sustainable future. Forests cover over one-third of the world’s land area, yet we lose millions of hectares per year. The majority of deforestation occurs in Africa and South America, the primary coffee-growing regions. Coffee plants are cultivated in two ways: shade-grown, which is more ecologically friendly and reputed to taste better, and sun-grown. The sun-grown approach depletes the soil’s nutrients. After a short period of time, as corporations seek ways to cut growth expenses in the face of greater demand for low-cost coffee, it becomes more commercially viable to quit the plantation and remove fresh tracts of forest - an environmentally disastrous model. Sungrown coffee also needs an enormous quantity of water during the growth season. Since water scarcity is currently a major problem and is expected to worsen in the next decades as a result of climate change, it is evident that a more sustainable strategy should be explored. Sustainability cannot be an afterthought; it must be integrated across all supply chain activities. A sustainable supply chain encompasses sustainable production, harvesting, green distribution, and fair bean procurement. It extends across the production and distribution processes, and it includes the options for packing completed items in recyclable and bio-degradable containers. For Dugar, sustainability has always been top of mind. At Araku Valley, their approach to regenerative agriculture improves the overall soil health. They are guided by one of the world’s leading agronomists, David Hogg who ensures that their processes are good for the earth, and for the farmers. Globally, coffee production is one of the largest causes of water pollution and waste.While there’s a whole focus on it being completely regenerative, chemical-free, synthetic-free and thereby making every effort towards not just profits and sustainability of the planet, but also the highest amount of safety, purity and nutrition for the consumer. 28|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| 29

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